It is said that mutton in Xinjiang is delicious and basically has no fishy smell. Do you know why?

Mutton is absolutely indispensable. Whenever a foreign friend visits, my first thought is to take my friend to try mutton, which is a special food in Xinjiang. Most sheep in Xinjiang are stocked, and the grasslands in northern Xinjiang are in the mountains. There are many Chinese herbal medicines on the grassland. The grassland in southern Xinjiang is saline-alkali land. Sheep need to walk more than ten kilometers for food every day. Mutton naturally tastes good and has no fishy smell.

Sheep are all treasures, and mutton in different parts has different tastes:

In such cold weather, eating mutton is the most suitable! For mutton, the common cooking methods are nothing more than stewing, rinsing, frying and roasting, and each method has its own flavor and characteristics. Here are some practices of Xinjiang mutton:

Roast whole sheep: The main raw material for roasting whole sheep is Mianjie sheep or fat lamb under one year old. This kind of mutton is tender and has high nutritional value. Roast whole sheep is the color of Huang Liang, crisp and tender, and every part is delicious.

Mutton kebabs: Xinjiang's representative food, freshly slaughtered meat. Take the fat part and cut it into large pieces. When roasting with charcoal, add seasonings such as salt, pepper and pepper. The most extreme way to eat mutton is to roast mutton with red willow branches, skewer mutton with red willow branches, and roast it on charcoal fire. It has a special fragrance that makes you want to eat two skewers after eating one. ...

Speaking of the special environment in Xinjiang, Xinjiang has half a year's winter and the heating period is six months. It belongs to the cold area, which is relatively dry, and a lot of water evaporates every day. Therefore, salinization is more serious in many places, and the grass eaten by sheep grows in saline-alkali environment. Those naturally grazing sheep eat these salty grasses. Sheep eat a lot of grasses, and the grasses they eat are also very miscellaneous and varied. In the words of Xinjiang people, the smell of mutton is much less, and mutton is delicious.

In addition, Xinjiang people like the original mutton production method, but they don't like overcooking or adding too much seasoning. For thousands of years, people in Xinjiang have eaten more mutton and mastered the essence of making mutton. They are more experienced and can use different methods for different parts of mutton. Of course, the mutton is delicious and tasteless.

Braised brain pit meat: a large piece of meat is hung on the iron frame, which is heavier than the cumin of mutton skewers, and the meat flavor of brain pit barbecue is stronger. From the fragrance of the outer meat to the tenderness of the inner meat, the taste is more diverse. It is especially recommended that the lamb chops roasted in the brain pit of lamb chops be evenly roasted into golden yellow, chewed by hand and fragrant in the mouth.

Stewed sheep's head and hoof: a more primitive way to eat. Take fresh sheep's head and hoof, burn all the hair, wash, remove horns and hoof shells, put them in a pot and cook them without any seasoning, and dip them in salt after cooking.