As the saying goes, the Winter Solstice is the New Year. The custom in many places is to celebrate the Winter Solstice more solemnly than the Spring Festival. When I was a child, I always made dumplings to eat during the New Year and the holidays. Probably because life was poor at that time and dumplings were the best to eat and the most luxurious., so only eat them during the New Year and the holidays. Now that people's living standards have improved, they no longer stick to one form. It is the most powerful way to nourish them on the Winter Solstice.
Hand-grabbed mutton is a major feature in the northwest food culture and is well-known. Hand-caught mutton Hand-caught mutton originated from West Asia. It is a dish for relatives and friends during Islamic festival celebrations. It is a traditional halal dish. Hand-grabbed mutton from different places has different flavors depending on the region. Hand-grabbed mutton is also a favorite food among Xinjiang Kazakh, Mongolian, Uyghur, Kirgiz, Tajik and other ethnic groups.
The custom of eating mutton during the winter solstice is said to have begun from the Han Dynasty. Legend has it that Liu Bang, the ancestor of the Han Dynasty, ate the mutton cooked by Fan Kuai on the winter solstice. He found the taste particularly delicious and praised it. From then on, the custom of eating mutton during the winter solstice was formed among the people. Nowadays, people are eating dog meat, mutton and various nourishing foods on the winter solstice in order to have a good omen for the coming year.
hand-grabbed mutton
Recipe Recommendations
- lamb chops two pounds
- ginger three or four diapers
- pepper appropriate amount
- cinnamon appropriate amount
- clove appropriate amount
- cumin appropriate amount
- orange peel appropriate amount
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for hand-grabbed mutton
1
Cut the lamb chops into pieces, soak in clear water with a spoonful of cooking wine for one hour to remove the blood.
2
Put water in the pan, put the mutton in the boil, and cook for a few minutes.
3
Remove and wash with clean water.
4
Put water in the pressure cooker to cover the mutton.
5
Put Zanthoxylum bungeanum, cinnamon, cloves, and cumin into the seasoning box.
6
Put the ginger slices, seasoning box, and a piece of orange peel into a boil, press over low heat for half an hour, until the meat is rotten and deboned.
7
Before you start eating, you must not forget the most flavor-enhancing flower and pepper salt. As long as you sprinkle it with a little bit, the aroma of mutton will immediately appear. I guess no one can refuse.
8
Look, the meat is very rotten. As long as you shake it lightly, the meat will be separated from the bones. The meat is very tender, and it's okay to have bad teeth. Enjoy it ~
9
Don't forget to drink soup when eating mutton. Season the original soup with some salt, sprinkle with a little coriander, eat a bite of the meat, and then drink the soup. It feels warm and refreshing.