Ningxia Zhongwei Fragrant Goat Lamb Eat lamb just need to dip a little salt? Let's see how

　　The Xiangshan area of Zhongwei City in Ningxia Hui Autonomous Region belongs to the barren grassland, with a vast area, peaks and mountains, and the yin slopes are overgrown with weeds and shrubs grow vigorously. There is not only the famous "Fragrant Mountain Selenium Squash", but also the "Fragrant Goat Meat" preferred by the locals.

　　Fragrant goats are selected from the prestigious Ningxia Tan sheep breed, which has a sweet and wet meat, tender and juicy meat, even fat distribution, rich nutrition, and a fresh and tasteless taste. The local people have a saying about the lamb produced in Xiangshan that "only need to dip some salt to eat mutton".

　　"The lamb is too small, the meat is tender and tasteless; the lamb is too big, and the meat is old and not tender." Zhao Yongping, a Zhongwei Xiangshan Lamb Restaurant, said that the 18-20 kilograms of lambs stocked in the Xiangshan area eat the wild herbs and medicinal herbs of Xiangshan, and drink the mountain spring water, so the meat is tight and delicate, the taste is small, suitable for direct raw stir-frying; with the family cooking method, on the basis of "bursting", plus the technique of "simmering" and "stewing", the fried lamb meat is fat and not greasy, the color is brown and red, and the meat is tender and fragrant.

　　The author noticed in the Fragrant Goat And Lamb Restaurant that the back kitchen was clean and tidy, and the raw and cooked products were placed in an orderly manner. The master will chop the lamb evenly", can not be soaked in cold water, otherwise it will lose the original flavor of the lamb. "For chefs, cooking requires not only the best ingredients, but also skill. The control of the heat is the first level of cooking, the snow white delicate "mutton oil" is slowly refined under the action of the fire, add green onions, ginger, garlic slices, chili noodles, and then pour the prepared lamb into the pot, "stir-fry" with high heat, lock the juice, and ensure that the lamb entrance has a fresh and tender feeling. After dry sautéing, add the family heirloom spices, turn to low heat, cover the pot, slowly "simmer" to cook, let the seasoning slowly penetrate into the meat, and turn off the heat after 30 minutes.

　　Food pays attention to color, aroma, taste, shape is complete, stir-frying, stewing is only one of the links, the finished product needs to be processed again, in order to be served on the table. In Zhongwei, no matter what kind of food you do, you can't do without the spice of sesame oil. In a small pot, pour a little local sesame oil from Ningxia, heat it on low heat, add the right amount of green onion, ginger and small pepper again to stir-fry; then change the medium heat, add the cut green pepper, hand rolling powder and leeks, add the appropriate amount of salt, monosodium glutamate, pepper powder; after 3 minutes, according to the guest's ordering needs, pour the previously simmered lamb into the pot, add the appropriate amount of warm water, turn to high heat for about 3 minutes, for secondary seasoning and juice, lamb and ingredients blend with each other. Out of the pot and plate, the brown-red, fragrant stir-fried lamb is served on the table, and the taste is mellow and fragrant.

　　Stir-fried lamb is not only a delicacy, but also a heritage of intangible cultural heritage. Zhao Yongping's family of three generations, are specialized in lamb cuisine, until 2001, he took this "inheritance knife" from his mother, with exquisite skills, unique secret recipes, delicious taste in the local household.

(Haidong)