Me and my handfuls of meat

I am from Inner Mongolia. In fact, most of the Han people in Inner Mongolia come from the west and some from the east. My grandfather said that our ancestors were from Shanxi, and the two Fenyang brothers settled in Tuoketuo County and Liangcheng County of Wulanchabu, Inner Mongolia, respectively, and they also had their own families. We are a branch of Togtoh County. I heard that the two families seldom communicate. After all, they are in the same strain, and it is kind to listen to the old man.

The Han people who came in later were compatible with the local Mongolians, and their diet and living habits also influenced each other. People who live here have a soft spot for mutton, but there are exceptions, but this does not decide most people. Take our Siziwangqi as an example. There are sheep in every aspect of our diet. Sheep are slaughtered every Spring Festival and Mid-Autumn Festival. After killing sheep, you have to stew a pot of sheep bones to treat busy people. Nothing on sheep will be wasted, and sheepskin can still be sold. Now a pair of sheepskins is not as good as before, and they can only sell for twenty dollars. Those who like to eat sheep in the water can stay and of course sell them. Sheep can be fried and cooked after being processed in water, and the taste buds can't stop. The best breakfast for our Siziwangqi is to go to Liang Dong to drink a bowl of mutton offal soup with a white flour baking. Have a bowl, a warm day is exciting!

Whoever kills the sheep must pack the meat and bones separately. Meat is basically used to wrap jiaozi, stir-fry and rinse meat ... bones are used for stewing. All the bags are in the refrigerator, so it is much more convenient to take one bag when eating. Clean the sheep's head and feet with a blowtorch (dialect: Sansheng)? The common way to eat is to stew with water and salt. And there is a hairy monkey between the fingers of the sheep's hoof (dialect: the old man says that eating it will grow hair)

Next, let's talk about "grabbing meat", which is also my favorite way to eat mutton. Handmade meat is a Mongolian meal, and it is more expensive to serve on the grass than meat. Some people say that when you visit a herdsman's house, he takes out vegetables to entertain you, which shows that you are "Anda (meaning Mongolian friend)" in his mind, and the ingredients for making hand-grabbed meat are very simple (mutton, onion, garlic, salt). Note that the mutton slaughtered now is the best. Fill the pot with water, and then put the meat in. Water can be used without meat, and other seasonings can also be poured in. After boiling for a few minutes, scoop out the meat foam from the pot and stew it on high fire. Meat quality depends on personal preference. Remember that mutton must be cooked, and half-cooked meat will have bacteria. Then you can have a big meal. Herdsmen in pastoral areas will prepare some leek flower sauce to dip in, and put the first cut piece in front of the portrait of Genghis Khan to be the first person to pay tribute to the Mongolian Lord. I ate hand-grabbed meat without anything, and the original flavor was the best. Zuizheng

The grip of the meat cleaver is also very particular. When cutting meat, the blade should be cut inward. It is impolite to point a knife at others, as shown below.

Inner Mongolia is so big that the way of eating mutton hasn't changed much. Mutton at home is always the most fragrant, because people here are affectionate. Many people eat meat with their hands, which is a culture and a feeling. Where there is meat, there is wine. When drinking rises, we will sing. We didn't seem to get drunk, only to see the grassland under the fire cloud. Because people here have feelings.