It is said to be a big meal, but in fact, it is only one dish: mutton. Usually, Xiao Peng and the others like to eat mutton, shabu-shabu, roasted, boiled, stewed。。。。。。

It's just that I used to buy cheap mutton, but now that I have money, I must eat good mutton. Xiao Peng is the mutton of the authentic Xilin Gol League bought at a high price.

There is also a gap between mutton and mutton, and there is a saying in the Chinese foodie circle: "Chinese mutton looks at Inner Mongolia, and Inner Mongolia mutton looks at Ximeng." "This Ximeng refers to the mutton of the Xilin Gol prairie in Inner Mongolia.

The mutton of Xilingol League is mainly Sunit sheep and Uzhumuqin sheep. And what Xiao Peng bought was Uzhumuqin sheep, compared with Sunit sheep, Uzhumuqin sheep is characterized by more fat meat, fresh and tender meat, suitable for stewing.

Sunit mutton is characterized by a lot of lean meat, low fat, light taste, rich in minerals and vitamins, especially suitable for shabu-shabu. In the Yuan, Ming and Qing dynasties, they were all used as palace tributes, and at that time they were still called 'Gobi sheep', and they were also the special mutton of Beijing's old hot pot 'Donglai Shun'.

Xiao Peng and the others also bought a big iron pot in the market, and ran out to pick up a lot of pebbles, and then returned to Di Wei's small courtyard.

The two had a clear division of labor, Xiao Peng was responsible for cleaning the mutton and cutting it, while Mengzi ran to the yard, built an earthen stove with bricks and mud, and then put the stones in the fire to burn.

"Xiao Peng, the stone is almost there. Seeing that the stone was already hot, Yang Meng beckoned Xiao Peng.

"It's coming, it's coming. Xiao Peng ran over with two basins, one was mutton washed with clean water, and the other was potatoes and onions.

Xiao Peng added a little water to the pot, put the hot stone into the pot, and the water vapor spread in an instant, Xiao Peng spread the heated stone on the bottom of the pot, put the washed mutton on it, and the potatoes were not peeled, and after washing, everything was put into the pot from the middle into two, and then vegetables such as onions were added, and after adding seasonings such as green onions, ginger, salt, pepper, etc., the lid was tightly covered, and a few bricks were pressed on the lid to prevent air leakage. Then place the whole pot on the embers of the stone you just burned.

After all this was done, Xiao Peng clapped his hands: "It's done!

The lid of the pot was so tight, and no smell could be transmitted, so Yang Meng was anxious: "Xiao Peng, what kind of method is this? Just put the burning stone in the pot?"

Xiao Peng said with a smile: "Eat Inner Mongolia sheep, of course, you have to use the Inner Mongolia method, this is called stone roasted mutton, is the Inner Mongolia people's mutton cooking method, we still have no conditions here, can only use the iron pot, if there are conditions, use the sheepskin to make a skin seal, put the stone, mutton and the like into the sheepskin bag to burn, after the sheep skin can also be eaten directly, that is called a delicious." ”

Yang Meng thought for himself: "Can you be sure what kind of Uzhumuqin sheep you are buying? ”

Yang Meng said this is not unreasonable, a while ago when the national departments focused on cracking down on food safety, a major food safety case was cracked in Liaoning, criminals used cheap chicken, duck, rabbit and fox meat after soaking with water retention agent, adhesive, dye and mutton fat, as mutton, made counterfeit beef, mutton rolls for profit.

The strong carcinogen sodium nitrite in such counterfeit meat rolls exceeds the standard by more than 2,000 times!

Therefore, when eating mutton, you must first learn how to distinguish mutton, real mutton will have 'marbling', that is, lean meat mixed with fat, look closely is distinct, and the color is also rose red, the fiber distribution is relatively uniform, the acupressure is elastic, fake mutton because it is a secondary synthetic production, a pinch is easy to pinch. So if you go to eat mutton and see the mutton rolls served by the store if the color is dull and the texture is not clear, then you should pay more attention.

And there is also a gap in taste, real mutton smells fresh, and fake mutton smells particularly bad. There is also the easiest way to distinguish, that is, to boil it, the real mutton is not rotten, it is still a whole piece after cooking, and it is elastic, even if it is separated, it is naturally separated. If it is fake mutton and synthetic mutton, there is a lot of foam in the water after cooking, and it is easy to cook and become pieces of minced meat as soon as it is cooked.

The large piece of mutton that Xiao Peng and the others bought was indeed mutton, but Yang Meng was worried that he had bought the wrong one, and he bought other sheep to pretend to be Wuzhumuqin sheep.

Xiao Peng smiled and waved his hand: "I dare to guarantee that this is absolutely the right Uzhumuqin sheep, do you know why? The Uzhumuqin sheep has an important characteristic, that is, it has 14 thoracic vertebrae and 13 pairs of ribs! The average sheep only has 13 thoracic vertebrae and 13 pairs of ribs. And I observed the sheep, it was not killed by wiping the neck, although the place to buy the sheep today is more expensive, but it is indeed authentic. ”

The way of killing sheep in Inner Mongolia is also different from other places, which can be called unique, called 'disemboweling and killing sheep', also known as 'chest digging method'. This method of killing sheep has three characteristics:

First, there is no blood when sheep are killed. It is enough for the herdsman to kill the sheep, no need for an assistant, press the sheep to the ground, make its belly face the sky, grab the two front hooves of the sheep with the left hand, pull out the wool at the chest of the sheep with the right hand to expose the skin, use a knife to cut two inches of small mouth at the exposed skin, and then extend the right hand into the small mouth, the hand breaks the chest muscles in the sheep's chest, finds the major artery at the backbone and then hooks it off with the middle finger, and the sheep blood flows into the chest.

The second is to peel the skin without a knife, after the sheep dies, the herdsman uses a knife to first pick the four hooves, chin, chest triangle, and sheep tail with a knife, and then now the sheep abdomen grasps the part with the left hand, and then pushes the right hand with a fist, and pushes it with a fist, and the whole sheepskin is easily peeled off without a knife in three or five minutes.

After peeling the sheepskin, spread the sheepskin on the grass, put the mutton on top of the sheepskin, use a knife to separate the small openings left when killing the sheep, and take out the sheep's stomach and intestines and put them in the basin. After cleaning up the sheep manure, the sheep intestines are directly processed and cleaned, the small intestine can be sold on a plate, the large intestine is kept with the blood sausage, and then the internal organs are taken out, the blood in the chest cavity is filled with a spoon, mixed with onions, garlic, salt, flour and fatty meat, etc., to prepare for the blood sausage, and finally the sheep is cut open according to the joints with a knife, and it becomes the raw material of the hand meat. A skilled herdsman can finish the whole process of killing sheep in about ten minutes.

Using this method to kill sheep, when the sheep dies, because the pain is small, the fright is small, and the speed of death is fast, so the muscles of the sheep are stretched, will not contract because of fear, and the bloodletting is also thorough, and the residual bloody smell is also small, keeping the mutton fresh and tender and beautiful, and the aftertaste is endless.

This way of killing sheep is definitely the crystallization of the experience of Inner Mongolia herdsmen: not only the sheep die quickly, but also the meat is more tender, the nutrients are maintained, the sheep blood will not be wasted, and the taste of blood sausage is delicious and unique.

In fact, this kind of 'disembowelment and sheep killing law' was first stipulated by law. You must know that Mongolian herders have been dealing with livestock all their lives, getting along day and night, so that they have a deep affection, and when they have to slaughter their carefully raised livestock, they are very taboo to torture them, trying to make them die quickly and reduce their suffering. Therefore, the Great Mongolian Emperor Ögedai and the Kublai Khan Emperor of the Yuan Dynasty both believed that the killing method of cutting off the head and sawing the neck of the sheep was very tragic, and the method of disemboweling and killing was more friendly.

In ancient times, the Mongolians also believed that the soul of livestock moved with their gaze, and cattle and sheep and other livestock had their eyes on the earth since they were born, and they had no chance to see the sky and no chance to see the sky all their lives. Therefore, when killing a sheep, turn it over and face the sky, so that when it is about to die, its eyes will look at the sky, so that its soul can transcend as soon as possible and ascend to heaven as soon as possible. This is also a unique cultural embodiment of Mongolian herders.

Yang Meng pulled over a recliner and swung it to the side. Xiao Peng was puzzled: "Damn, are you preparing to bake the fire or are you going to bask in the sun? Isn't it too hot? What are you doing lying here?"

"I've got to be the first one to lift the lid. Yang Meng's saliva was about to flow down when he spoke.

"Look at your little bit of interest, then I'll go back and take a shower and rest for a while, it's weird to drive. I forgot to tell you, it's going to take at least a couple of hours to eat. After Xiao Peng finished speaking, he went back to the house, he was not so stupid, standing outside on a hot day and waiting?

Who knew that Yang Meng was faster than him, rushed into the room, took out two cold cans of beer from the refrigerator, and ran to the bathroom: "I'll go to the pond, you go back to the room to take a shower!" In the hometown of the two, it is customary to call the bath 'Tangzi'.

"Damn!" Xiao Peng stretched out his middle finger to Yang Meng: "You look at my ring so beautifully!" The big ring on his middle finger shone brightly.

Yang Meng didn't look back: "I can't see it, you wait for me to buy two rings tomorrow, both wear middle fingers, and ask you every day if the ring is beautiful!" After speaking, he ran faster than a rabbit and rushed directly into the bathroom.

"Made. Xiao Peng scolded angrily, returned to his room, took a shower, and fell asleep on the bed, I don't know if it's an illusion, every time I use the ability for animals, I always feel overdrawn. I just want to get a little more sleep.

I don't know how long I slept. Xiao Peng heard someone open the iron gate of the compound, and then there was the sound of a car driving in. Xiao Peng didn't care, it should be Di Wei back.

Xiao Peng just wanted to continue sleeping for a while, but he heard Yang Meng's angry roar from the courtyard: "Stop!" Then there was a loud bang, as if something had fallen heavily on the ground. A commotion ensued.

"Mengzi, that's your own person。。。。。。 ”

"Ahh。。。。。。h It hurts me to death。。。。。。 ”

Xiao Peng couldn't sleep now, so he quickly got up from the bed and ran out while jumping up and down his clothes. What kind of basket is this Yang Meng poking again? This is in Di Wei's house. Don't make a fuss.

Xiao Peng ran to the courtyard, but the scene in front of him puzzled Xiao Peng: Di Wei was holding Yang Meng's waist to stop Yang Meng, and on the ground, a fat man sat on the ground, covering his buttocks with both hands, looking at Yang Meng's expression with a look of fear.

"Mengzi, what's going on?" Xiao Peng hurriedly ran forward to ask about the situation.

Yang Meng glared at the fat man on the ground hatefully: "This dead fat man is looking for death by himself, and he can't complain about me!"

Xiao Peng was puzzled: "Who is he? How did he find death?"

Yang Meng snorted coldly: "This dead fat man wants to lift the lid of the pot!"

Everyone: "。。。。。。。 "What does lifting the lid have to do with looking for death?

Di Wei scratched his head and sorted out his words: "That, Mengzi, the reason why you just fell him over the shoulder was just because he wanted to lift the lid of the pot?" He also noticed that there was an earthen stove on the ground with an iron pot on it.

Yang Meng nodded: "Of course, those who dare to grab the lid of the pot with me are my enemies!"

Di Wei was stunned by Yang Meng's reason, and looked at the fat man on the ground with a wry smile after a while: "Cai Weijun, what do you say you are doing with the lid of the pot?"