Smoked horse sausages are not as finely made as other sausages, and they are a bit unsightly, and they don't know how to eat them when they get their hands on them for the first time.
Smoked horse intestines were originally Kazakh traditional flavor food, according to historical records, Ili smoked horse intestines have a history of hundreds of years, the beginning of winter, Kazakh people to slaughter livestock to prepare winter meat, pickled and smoked dry for winter, smoked meat flavor is rich, resistant to storage, and smoked horse intestines are the top of the bacon, oil but not greasy, not only pleasing to the eye, but also high nutritional value. Smoked horse intestines and horse meat are an inseparable part of the life of the Ili people in Xinjiang.
<h1 class= "pgc-h-arrow-right" > the production of smoked horse intestines</h1>
The horse meat is cut into pieces, marinated with salt and garlic paste, then poured into the intestines of the horse, and then filled with some horse oil, and tied tightly at both ends. Send it to the smoking room and start a fire to smoke, which should last overnight, and always pay attention to the smoking situation and add firewood. When the smoke in the room clears, this smoked horse intestine is made. Hang it for a month and taste better.
<h1 class= "pgc-h-arrow-right" > the cooking of smoked horse intestines</h1>
The authentic way to eat smoked horse intestines is to make it into a smoked horse intestine. Wash the horse intestines and put them in water to simmer, if you add the smoked horse meat together, the aroma is more intense. Horse meat, ribs and fat are decomposed and transformed in synergistically, and after cooking, sliced with a knife, the fat and lean taste is smooth and tender.
The simmered soup is used as the base of the soup, and under the noodles, the pot is seasoned, and finally the sliced smoked horse intestines are covered on the noodles, the soup is poured, and a bowl of hot smoked horse intestines is poured out of the pot.