The practice of mutton is different in Xinjiang. When cooking mutton stew in Xinjiang, it is stewed with white water, with a few slices of ginger at most. This is a common practice of the Han nationality. If it is a minority, nothing is added, that is, stewed with water, sprinkled with salt when eating, and eaten with leather teeth. This is what we call hand-grabbed meat. People who have been to Xinjiang have heard such a cry: "Come, come, come, the meat of unmarried sheep's wazi is fragrant and spicy, and Alibaba's barbecue …". This is the barbecue of Uighurs. They only use live sheep and will not eat them no matter how they die. Especially barbecue, the requirements are more stringent. The size and age of sheep, the size and skewing method of barbecue are all particular, and the temperature is also particularly important. Choosing sheep also pays attention to seasons, because mutton is the main meat of their nation. The habits and practices of eating and cooking mutton handed down for many years have accumulated rich experience in selecting and cooking mutton. For example, Uighurs do not wash mutton, as long as it is slaughtered and not dirty, it is hardly washed. They think mutton is taboo to see water. I'm afraid the original flavor of mutton will be washed away. So they cooked their barbecue and mutton, delicious! ! It is difficult for others to make the same taste. It is said that someone has done such an experiment. The same sheep is half cooked and half cooked in the home of ethnic brothers in the same way. However, you can't taste the mutton of a national brother. What does this mean?
In fact, no matter which ethnic group in Xinjiang, the mutton made is as delicious as the mutton made in other places. This is also a fact, indicating that the quality of mutton in Xinjiang is good. The biggest feature of Xinjiang mutton cooking is that it doesn't add any seasoning and doesn't like more cooking techniques. It likes authentic cooking. Many people say that Xinjiang barbecue is delicious because Xinjiang has a specialty cumin, which is first-class in China and has special spicy noodles. In fact, these can only show that Xinjiang cumin and spicy face are really good. In many areas of southern Xinjiang, the barbecue is delicious without adding cumin and spicy noodles and directly sprinkling salt.
Xinjiang cuisine is simple and rough, especially mutton doesn't like overcooking, which is more suitable for Xinjiang people's character. Simple and rude to retain the original flavor of the ingredients. Instead of cooking mutton elsewhere, I bought a bunch of spices. Mutton needs cleaning, soaking for a few hours and then blanching. Although it is very fine, it loses the original flavor of the ingredients.