China people love to eat regardless of season. What is the greatest respect for mutton?

However, China's enthusiasm for eating does not distinguish between seasons. At this time, let's talk about beef, especially beef in copper pots, so that everyone can have an obsession with this winter and consider whether to prepare a pot of hot mutton hotpot filled with beef aroma.

Peking man won't tell you what should be the greatest respect for beef. Hand-cut mutton is our greatest respect for beef. Before you go to Beijing, you may have no definition of Beijing copper pot hotpot. After you come to Beijing, you will find out how much love Beijing has for that copper pot.

"Pay attention to eating beef" is about Beijing's love for washing meat in copper pots. Although the source of hotpot meat in copper pot has always been different, the mutton slices in copper pot with hot flow have become one of the typical cuisines in Beijing. When winter comes, a copper hot pot goes down, a few onion roots, two pieces of ginger and a pot of cold water, which is the tea soup for washing meat in a copper pot.

Let's not talk about sesame sauce and chives dipped in beef for the time being. Just talk about this beef. Beijingers have a lot of opinions.

after all, it is a clear water pot, so the quality of beef is very high. It should be fresh. You can't serve a plate of frozen beef to the guests. After melting, it is bloody, dirty and exquisite. If you can't get fresh mutton, it must be frozen meat. Refrigeration and acid discharge can also preserve the fresh flavor of beef.

next, you can't take the beef. The beef hotpot is not fragrant enough, eating firewood, the cauldron tastes bad, and nothing tastes delicious. Gourmets who know how to eat will "rinse the oil" before rinsing the meat. First, they order a plate of sheep tail oil and cook it in a pot. The sheep tail oil containing fat and beef smells melts in cold water and becomes a "mutton soup hot pot", which tastes like it.

Mutton soup can be said to be bone soup. With this pot, any meat you rinse has a fat flavor, which is delicious, mellow and fragrant. Even some vegetables and fruits are delicious. With sesame juice and chives, this meal is a feeling: achieve.

The beef in the back of sheep tail oil must be hand-cut to win the favor of Beijingers. The thinner the beef is, the better it is. On the contrary, it will not affect the bite. The better the fleshy ground, the thicker it can be. If you rinse it, it should be tender and crisp. You should pay attention to knife skills and fleshy ground.

beef should be fresh enough, or thawed properly, with bright colors and no peculiar smell. "A dry dish hangs meat, and a vertical dish stands upright." One chopstick can push all beef into the pot, and there is no trace of blood left on the dish. That is excellent beef.

The beef that will be respected by old Beijing with such a high salary is the "tongue-side sheep", which refers to the area west and north of Zhangjiakou. The sheep here eat juicy green feed, and nomadic life allows them to have enough fitness exercise, so boiling sheep tail oil in clear water and washing meat in copper pot with mutton soup will have a strong taste.

Let's talk about the hot pot side dishes of the copper pot hotpot. Generally, Chinese cabbage, tofu and vermicelli are sent with the pot. Because the taste is light, it doesn't grab the taste, but it can also absorb juice. Originally, the few ingredients were immediately promoted after dipping in mutton soup, and they can be refreshing and can drink soup, thus becoming a traditional hot pot side dish.

It's a little hot to see a mutton pot in full swing in summer, but who doesn't miss the warmest meat and vegetables in that pot in winter? Friends who are used to eating Sichuan-Chongqing hot pot and edge-cooking stove, go to Beijing once and try the pure traditional copper pot to rinse meat with copper hot pot. That is a different taste and atmosphere-traditional, paying attention and inheriting.