Have you ever eaten the top ten classic dishes of Ningxia-hand-grabbed mutton?

I have eaten hand-grabbed mutton, one of the top ten classic dishes in Ningxia.

Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups. It's delicious, not greasy or greasy, with good color, flavor and taste. Legend has it that it has a history of nearly a thousand years. Originally named after eating with hands. There is a legend: when it comes to grabbing mutton by hand, people think of Ningxia. When guests come to Ningxia, they don't eat mutton by hand, so grabbing mutton by hand has almost become a food culture in Ningxia. 20 18 hand-grabbed mutton was rated as one of the top ten classic dishes in Ningxia.

There are three ways to eat hand-grabbed meat: hot food, cold food and deep frying. Hot food is steamed and dipped in three heavy oils after slicing, and cold food is dipped in refined salt directly after slicing, and fried in a pot while eating.

Hand-grabbed mutton commonly used dip

1, Sanhe oil

Is prepared from sesame oil, soy sauce and vinegar. Method: Take 50g of soy sauce, sesame oil 10g and rice vinegar 10g, pour them into a bowl in turn, add a little monosodium glutamate and mix well. You can also add some mashed garlic, Jiang Mo, Chili rings, etc.

2. Pepper and salt

Stir-fry Zanthoxylum bungeanum with low fire until brown, pour out, crush and filter out coarse residue. Pepper is also treated in this way. Stir-fry the salt with low fire until dry, and mix well with pepper powder and Chili powder.

3, balsamic vinegar bag

Ningxia Lycium barbarum vinegar, 2% refined salt and 10% garlic cloves are boiled in a pot, then the garlic cloves are taken out, cooled to 85℃, mixed with monosodium glutamate and bagged.