Sagur meat

Xinjiang Altai's lamb is famous for its good taste, but it is rare to see the use of oil without cooking. It was only 10 years ago that a local chef, in the absence of the guitar, thought of using the tail of the lamb to steam lamb, saving water and making delicious lambs, and named it saigur meat. The sagar is a large piece of lamb with potatoes, carrots, onions as supplements, fresh lambs with soup in their mouths, and salty fragrances are smoother than normal meat at mouth entrances, together with the local Kazakh potatoes and carrots, which are fat and fat. The key to the cuisine is that it's different from other lambs. It was said that a 15-16 kg lamb was generally chosen. First, a thick tail oil is laid on the base of the high-pressure pan, then the lamb is cut into large pieces and then placed in the pan, which is covered by the same thickness at the height of the lamb. At the same time, potatoes and carrots are put together, and a little salt is added to the top of the pot and evaporated for about an hour. Big potatoes and carrots, big lambs eating bad! In 2005, Chaghur meat was awarded the region's top 10. As a result, the locals are also serving the feast. But if you want to eat this delicious saigur, you have to come to the gimmon reception. The saigur meat is unsatisfied, the fragrance of which lies mainly in lambs, which, even if cooked directly with white water, do not release any spices and are still delicious. In order to make this shawar meat, I specifically bought the lamb for $54 a kilo, and the owner of the lamb had to sell half at once, over 7 kilos over 400. But the lamb is worth something, it's really good, and the only thing is that it's a little short, and I don't make any saigur meat from that restaurant。