In the Lianhu District of Xi'an City
Guangji Street in Lianhu District
There is such a century-old shop
Old Boy's House Lamb Shop
This shop must have been talked about by many people
Delicious Delicious Delicious!
As for why it is called "RenZhipo" old Tongjia lamb shop, there must be a story here, I believe that many residents of Lianhu Lake should have heard a little, Xiaobian here is a simple mention, no longer repeat: this lamb shop for the early years of the Qing Dynasty, Xi'an Tong clan created, more than 300 years ago. According to legend, in the twenty-sixth year of the Qing Dynasty (1900), Empress Dowager Cixi fled to Xi'an with the Guangxu Emperor, tasted the lamb of the old tong's family, and greatly appreciated it, and ordered the military department Shangshu Zhao Shuqiao's division to write a handwritten book of the criminal court "The Old Boy's Home of the Old Boy of the Slope", which was then made into a gold signboard and hung on the head of the old Tong's shop. Unexpectedly, this hanging became the old signboard of this century-old store.
The reason why the lamb is very popular with the locals of Xi'an is because it is fragrant but not greasy, does not have the smell of lamb, and is also a famous traditional delicious snack.
Good taste of food selection must be exquisite, the old boy's lamb is the use of fresh fat sheep. After slaughter, it is accompanied by green salt, glauber's salt, star anise, cinnamon, grass fruit, peppercorns, cumin and other spices, followed by the step of this "wax", the focus is on the meat when curing the lamb skin noodles relatively folded and discharged in a large vat, add well water, sprinkle green salt, glauber salt, marinate for 2-5 days. Cooking meat is also exquisite, first pour the dense old brine soup into the pot (more than 100 years of old soup), add the same amount of water, put people seasoning packages, boil with high heat and then add green salt, put the marinated lamb into the soup with heavy weights, and then use low heat to simmer for 3-4 hours.
The lamb of the old boy's house
Lao Tong's bacon especially achieves the ultimate in lamb, using its own old tradition to make bacon lamb. It is ruddy in color, crispy in flesh, clear in flesh, delicious and mellow, easy to digest and nutritious, and it is very enjoyable to eat when drinking. You can eat it under the meal, or you can use this small wine as an accompaniment and an after-dinner snack, which is suitable for all ages. Eating mutton in winter also meets the needs of health, the body is relatively weak when it is cold, and the mutton is warm and sweet, which can be eaten and supplemented, and can be eaten for treatment. Tonify kidneys, aphrodisiacs, muscle strength, and resist wind and cold.
Tips
If you want to make your own bacon at home, you can also go outside to buy it without trouble, especially in old shops like Lao Tong's home, there are diners coming all the time, and you have to wait in line. Then, Xiaobian helped everyone get to the home-cooked lamb method, taking advantage of the recent autumn rain in Xi'an, the weather is suddenly cold, want to be warm and warm, hurry up and try it at home.
Ingredients: lamb (lean) 750 g
Seasoning: 200 g of ginger, 10 g of red yeast, 20 g of star anise, 20 g of cinnamon, 20 g of salt, 20 g of cloves, 50 g of grass cardamom, 50 g of cooking wine, 25 g of sesame oil
To prepare the lamb:
1. Chop the lamb into pieces, scrape it clean, rub the boiled red yeast rice water on the meat, then put it into the pot and add water, salt, rice wine, ginger (pat pine), spices (grass fruits, cinnamon, star anise, cloves into gauze bags), bring to a boil over high heat, turn to low heat and simmer.
2. After the meat is rotten, drain the water, remove the lamb bones, smear sesame oil on the skin, let it cool through, change the knife to plate, and then serve.