Xi'an specialty: lamb

Lamb preparation and ingredients

Bacon lamb is a halal traditional flavor food in the ancient city of Xi'an, its color is rosy, the meat is crisp and loose, the meat is clear, the fresh flavor is not greasy, salty and delicious, it is a good product to accompany the meal and wine and give gifts to relatives and friends.

At present, there are many families in Xi'an that deal in lamb meat, in addition to the prestigious "Old Boy Family of Renzhipo", which has formed a certain production scale and has considerable popularity, there are also "Tongshengxiang", "Jia Yongxiang" and "Tie Zhijian". In addition to the lamb, they also deal in beef and beef with sauce, which are extremely delicious.

The bacon is made of fresh lamb with bones as the main ingredient

The accessories are 10 grams of glauber's salt, 100 grams of refined salt, 20 grams of peppercorns, 50 grams of cinnamon, 20 grams of star anise, a little grass and fruit, and 30 grams of cumin.

Note: The sheep used to make lamb meat are quite exquisite, in the past, it was dedicated to Xifeng Town and Xiaojin Town in Gansu Province, and now it is mostly sheep from Yulin and Yan'an in northern Shaanxi. The steps to make special lamb are divided into:

1. Cured meat: pour well water into the large porcelain gang, face the lamb skin, fold it up and discharge it into the gang, and then sprinkle the fine salt and mango salt on the meat for marinating. The time of curing meat is three or four days in spring and autumn, four or five days in winter, and one or two days in summer. During the marinating process, turn it over once or twice a day and stir the brine with a wooden stick until the meat turns red inside and out.

2. Cook the meat: first pour the old brine soup into the pot, and then add water to submerge the meat. Put the peppercorns, star anise, cinnamon, grass fruits, and cumin into a clean gauze bag, tie the mouth of the bag tightly, put it into the pot, and bring it to a boil over high heat to remove the foam. Face up the lamb skin and separately tender the pan. After the pot is boiled, add fine salt, add wooden boards, press stones, cover the pot lid, cook on high heat for half an hour, switch to low heat and cook for about 4 hours, cook until rotten.

3. Fishing meat: remove the lid of the pot, skim the oil slick, suppress the fire, stuff for half an hour, wait for the temperature of the soup in the pot to drop, and then use a long bamboo stick to pick up the meat (still opposite the skin surface), use a large iron hook to support, remove the bone, buckle in the large porcelain plate, and then put the meat skin facing up and put it flat in the dish, pour the meat noodles with the boiled meat juice soup, drain the soup, and dry it with a net cloth. There are many ways to eat lamb, Xi'an Muslims common way to eat is to eat with wontons with meat, you can also cut the lamb into slices, pour oil on spicy seeds, balsamic vinegar and garlic juice, made into a cold dish, also very delicious.