Speaking of black goats, it is impossible not to mention the special black goats in Yunnan, whose meat tastes delicious, often filling the streets and alleys of Lijiang City, and people who have come to Lijiang mention black goats, always praising. Today I will introduce this special ingredient to you, please read on.
Huize Black Goat: A runner who loves to run
Where are Yunnan goats stronger? Of course, It is Huize, and the Huize black goat is notoriously good.
One of the characteristics of black goats is that they have a very small taste (the majority of foodies who do not like to taste bad). The outward features are also extremely pronounced, and the whole body is black, and the hairs grow in the inner layer of the coat with short, thin hairs. The muscle fibers are fine, the hardness is small, and the taste is delicious.
In Huize, slightly larger black goats are driven into the mountains, and the altitude of Huize is 4017 to 695 meters, and the relative difference in the middle is 3322 meters, which promotes biological diversity. Black goats have to run from the bottom of the mountain to the mountain every day, and then from the bottom of the mountain to the bottom of the mountain, each of these sheep is a strong "athlete", so there is very little fat, more lean meat, very suitable for stewing.
People also do not deliberately feed the black goats, they will feed on the young shoots and leaves of the shrubs and the water of the mountain springs, and they can eat forage that other livestock cannot eat. "Goats eat hundreds of herbs, eat it has a hundred flavors", the whole sheep is boiled in one pot, fresh and delicious, and its unique flavor lies in this.
Whole sheep pot soup: The whole sheep is boiled in a pot to be strong enough
Lamb can drive away the cold. Yunnan people like to eat mutton, and they all use fat black goats, after slaughtering the soup to fade the hair, open the chamber to wash the internal organs, with the fire to remove the sheep's head and sheep's foot fur, so that the burned whole lamb soup will have a special aroma.
In fact, the practice of sheep pot soup is very simple. Cut the fresh lamb with skin and bone meat into small pieces, and then add the mountain spring water and salt. One of the secrets of black goat soup to spoil a slice of diners is that the lamb is cooked directly with skin, and other local shops will peel off the sheep skin, and the head and hooves of black sheep in Yunnan are also cooked together.
Then take a large cauldron, some pots can reach the kind of cauldron used by soldiers during the march, put the prepared lamb, sheep's head, sheep's feet, lamb chops, sheep offal, etc. into a large pot and cook them together, simmer slowly for about three hours over low heat. During the period, a spoon stirred on it, stirred around, and when the wind blew, the smell of lamb wafted over, and it was hungry to the stomach, and the air was soaked with the smell of hooky flesh.
The authentic method must be boiled with firewood, and the boiling process should be timely to beat the foam, so that the soup is boiled so that the soup is white and tender and delicious.
The lamb meat cooked in a large pot is soft and soft, and then divided into small casseroles according to the needs of the guests, the steaming black goat hot pot is served on the table, and then a little fresh wild vegetables are put in and cooked together, so that everyone can enjoy it. Occasionally dip in water, the more you cook, the more fragrant it becomes.
Free-range goats, mountain springs to make soup, even skin to cook meat, wood fire slow stew, only meet these conditions to cook the Huize black goat hot pot is the most authentic, only the whole boiled one pot, is strong enough.
There is also a way to eat, that is, put mint or celery in a large bowl or at the bottom of the basin, scoop the piping hot lamb with the soup into the bowl, sprinkle a handful of hot chili noodles on top and taste it, the advantage of this way of eating is no smell, white soup, strong flavor, meat aroma.
Montenegrin lamb is mainly used for shabu-shabu or boiling, don't look at its simple way of eating, but in this boil, a fish, a shabu, can best reflect the quality of the ingredients.
Hornless Black Goat: Fine dried sheep
We have the impression that each goat has a pair of crooked horns. However, in some parts of Yunnan, there are also people who specialize in breeding a group of hornless black goats, commonly known locally as "bald sheep". The market price of hornless Black Mountain mutton is about 20% higher than that of ordinary lamb, and it can sell for 50 yuan per kilogram.
Because of the loss of the horn of "fighting", the bald sheep personality has become more docile, the rams inevitably have to fight between them, but these hornless goats fight much more gently, even if they fight will not be injured, not injured is not easy to get sick; the bald sheep has less than a pair of horns, and in the process of feeding, it has avoided some troubles and obstacles, and can go deep into more complex places to feed; the right amount is large, and the nutritional combination is balanced, so its physique is strong and tall, and the adult goat weight can reach more than 30 kilograms. Natural resistance to disease is very strong.
Yunnan region has a specialty called ganba, which the best quality dried sheep raw materials are generally made of hornless black goat. They also sell for about 30% more than regular dried lamb.
The dried lamb takes only two parts - hind leg meat and tenderloin meat, and a sheep can only choose two kilograms of meat, which is the best of the best. The selected lamb is stripped of fascia, cut into strips of meat about 2 cm wide and 8 cm long, and then marinated with chili peppers, salt and other seasonings.
After marinating, it is dried in the baking room and then placed in the oven for secondary baking. In the end, this dried lamb is considered to be cooked, and before eating, the hammer knocks the dried lamb loose, which is quite chewy.
Eight Bowls of Sheep: Intangible Cultural Heritage Cuisine
Yunnan people really cook with their hearts for black goats. In Yunnan, there is the famous Huize sheep eight bowls, which have been obtained by the intangible cultural heritage of Qujing City over the years and have become a rare food treasure in the local area.
Founded in the early years of the Republic of China, Yang Ba Bowl is managed by Mr. Wang Tianshun, a senior chef of the third generation of the family. Based on Huize high-quality black sheep as raw materials, it is made by steaming, boiling, stir-frying, frying, stewing, slipping, and sliding.
The eight bowls of sheep are: Fenglang Wangyue, Wanli Hoof Flower, Chopped Shallots, Boiled Pork in Four Seasons, Braised Lamb, Chives, Yellow Braised Lamb, And Fried Liver.
Yunnan people still pay special attention to and tradition in eating mutton, and are less affected by foreign influences. In short, the weather is getting colder, and it is better to eat black goat and mutton to make up for it.