At this time, the golden tiger has been recognized by everyone, this killing sheep and cattle is not something that ordinary people can do, and those who have not done this generally say that it is not simple? Only when you actually do it, you will know that the knife is not so easy to hold, and many people dare not go under the knife even if they ask him to kill chickens.

Jin San didn't talk nonsense, the big ram dried the blood, he lifted it with one hand, hung it on the wooden shelf on the side, and with just a few knives, he peeled off the sheepskin.

The head and hooves are burned with fire, and the skin is burned until the skin is browned, and the ashes are scraped clean, split into several pieces, and soaked in water.

Cut the meat into cubes, shave the bones, put cold water in the pot, and then put the cut meat, bones, intestines, belly, head and hooves, etc. into the pot separately.

Water should be added at one time, and it is best to use firewood to cook sheep, and avoid using smelly firewood such as pine and cypress.

First boil over high heat, Jin San took a large package of gold scales, wrapped it with cotton gauze, let it into a large pot, skimmed off the foam, burned for an hour or two, and then simmered over a simmer, put in ginger, pepper, mountain flower root and other seasonings, and put less salt.

As the saying goes: "salty dog light sheep", about five or six hours can be, half an hour before the pot put in sheep blood, sheep liver.

After the pot is added, coriander and vinegar are added, so that the "whole sheep" is put into the pot, the seasoning is "full flavor", and the traditional cooking method of firewood is used, whose taste can be compared?

At this time, the entire Jin family compound was full of people, and some children were all wandering around, and the strong fragrance filled the entire compound, making this mountain full of fragrance.

The people who can sit here are all the people who can be in charge of the fifty-six villages, although the hearts of the people have been scattered over the years, but their older generation still can't forget the past, so I heard that Jin San is back, just a phone call passed to each other, and they gathered so many people to come to help Jin San.

Although Jin San didn't say anything, he knew that if there weren't so many villagers to help, those people in the town would not leave so easily, although he was reasonable, but all the people he offended were officials, which has been said since ancient times that the people do not fight with officials.

So Jin San remembered this sentiment, people's hearts are scattered but interests, as long as there are enough interests, people's hearts will be together, and people's hearts will move together, he was too stupid back then, and it was out of anger to kill people like that, but he also paid a heavy price.

Now he has learned smart, now it is a legal society, everything must be spoken by law, this when he just came back, Jin San thought about it, the reason why he made such a show today, he just wanted to see, his Jin family, in the surrounding three towns and fifty-six villages, how much prestige is left, I didn't expect the situation to be far from what he imagined.

Everyone looked at the hundred-year-old cauldron with their eyes shining, this pot was very famous in the surrounding three towns, because all of their grandfathers or grandfathers were eating meat in this same cauldron.

Their ancestors fished for meat in the same cauldron to eat, so they will do it here again today, but their descendants have all made money, so the people who come today are relatively old, and there are few young ones, because they have this time, it is better to go to the Internet to play games.

Jin San knew that they would look at the cauldron like this, not because they couldn't pull out their legs when they saw the meat, but because they wanted to know if his cauldron was the smell of the whole sheep passed down from his ancestors.

Around this Taicheng, the north is a mountain, the south is a plain, the original is also in the mountains like to eat sheep, but now it is the city people like to eat more, but the best whole sheep is still the big pot of Jinjiazhai whole sheep.

Mutton can be out of the pot, Jin Sanyi gave an order, and the women who were preparing next to him all came up and worked together, and the other dishes were ready, one chicken, two fish, three and vegetables, these traditional dishes, some people in the village would do it, and at this time they were waiting for the main dish of the whole sheep.

The whole sheep has the most positive aroma, the strongest taste, fat but not greasy, mellow and refreshing.

The cauldron is the whole sheep, and the key is the word "whole".

The meat, bones, viscera, blood, head, hooves, tail, whip of the sheep are boiled out in a pot, sprinkled with fine coriander powder, color, fragrance, taste are good, fresh and tender and delicious, the soup is rich, rich in nutrition, has a great tonic effect, so it has the reputation of ginseng in the meat.

The Jin family's cauldron whole sheep, known for "clear soup, red meat, fresh, tender, delicious", these older generation of characters, although they have not eaten the authentic cauldron whole sheep, but the cottage is still eaten, and the reason why the Jin family's cauldron whole sheep is incomparable, in addition to the unique selection of materials and the good production, is the package of big materials, this is doing all know.

Black goat is the mountain people for hundreds of years carefully raised, cultivated into the local excellent breed, is the best choice to do the big pot of the whole sheep, the mountain goat is proud and healthy, the amount of activity is large, the meat quality is good, the smell is small, especially the male goat above 40 kg is the best.

Generally, the whole sheep in the cauldron are all castrated rams, that is, lambs, because such sheep have a small smell and are easy to accept, but such sheep nourishment is nourishment, but it loses the most nourishing thing for men.

And the big pot whole sheep in Jinjiazhai, but the real whole sheep, the big ram used here is not castrated, after some special processing, the whole sheep in the cauldron that does not have that fishy smell, so that the ram meat tastes more refreshing, and the aroma is more intense.

Jinjiazhai's big pot whole sheep eating method is also very special, the general public eating method, use a big bowl or pot to hold the whole sheep cooked in a big pot, serve it to the table for guests to enjoy, a pot is insufficient, and then a pot, everyone eats and shares, equality, happiness, lively.

If the family can't finish a meal, they will add eggplant pieces and cook them at intervals, and the eggplant and mutton complement each other perfectly, which has a unique flavor.

The formal way of eating the whole sheep in the cauldron of Jinjiazhai is also called the whole sheep feast, which is generally used to entertain more distinguished guests or used for big celebrations.

Serve the whole lamb in a pot separately and in the following order:

The first course, blood, liver, and belly, the guests try it first.

The second course, lamb, is the main course and is served to the guests for a little longer.

The third course, bone meat.

The last course, sheep's hooves.

In this way, the dirt - the meat - the head - the hooves - the whole sheep is whole.

At the same time, it also means that the whole sheep banquet is about to end.

Formal, grand, full of a big table, a complete sheep;

Everyone eats well, eats uniquely, eats pompously, exquisitely, the guests are happy, and the host's face is also beautiful, which may be the biggest advantage of eating the whole sheep feast, and eating is this atmosphere.

"Cauldron whole sheep" famous food in the Qing Dynasty has been produced, but after more than 100 years of war, there are few people among the common people who can eat the big pot of whole sheep, but in the hands of bandits and hooligans passed down, they come to money easily, of course, willing to eat and drink. The territory of Taicheng is mountainous, the valley is deep and deep, and it has the highest and unique terrain environment and climate in Dongshan Province, which has produced an excellent breed of black goat, and the "cauldron whole sheep" is used as raw material. The reason why the "big pot whole sheep" is delicious has a lot to do with the characteristics of the black goat.

This kind of black goat is naughty and active, and the local common name is "goat monkey", foraging for food, climbing steep and high, and picking clean and fresh grass to eat.

To shepherd such a sheep, one must not show weakness, otherwise it will be "uncontrollable".

For example, if you hit it with a stick or a stone, it will "hold a grudge" and may hit you with a horn when you are not prepared.

Many people in the mountains understand this, and they manage it with a combination of leniency and strictness.

Because of the large amount of activity, the black goat's muscles are particularly fully developed, and they eat more fresh grass and miscellaneous, so that their meat is delicate and not greasy and nutritionally balanced. The Jin family's cauldron whole sheep production process is very strict, the recipe is cautious, Jin San is not from the history of the cauldron, constantly watching the production method, he would not have learned it in a short time.

The eating method of the whole sheep in the cauldron is also exquisite, and it is the "finale" dish in the local banquet to show its respect as the "main dish".

Only Jin San still knows some steps, so he asked people to first put on sheep blood, sheep intestines, sheep liver, etc., and let the guests taste it first, because there are not many, so they eat it quickly;

Then put on the mutton, to go to several large pots, eat for a longer time, then the mutton soup in the cauldron can be distributed to the children waiting on the side to drink, this mutton soup is not the outside world can be compared with those mutton soup.

The old man sighed and said, "I haven't eaten such an authentic whole sheep for many years." ”

"Don't talk about the whole sheep, the current mutton soup is not good, this mutton soup is authentic, it looks like the clear soup is watery, but it tastes good." Old Man Luo said.

Yan Sanye on the side also said: "This is still good meat, have you seen this kind of meat in the past few years?" ”

"It's very special, it's soaked in water, why is it so slimy?"

"This is the characteristics of the whole sheep in the Jinjiazhai cauldron, even if it is just fished out of the sheep soup, it is also very sticky, if the gravy sticks to the hands, you can only wipe it with a wet hand towel, if you use a dry one, you can't wipe it off."

"Oops! It's a pity that those boys in the family don't have good mouths, if they let them taste it, they will know what is good. ”

"Yes! These traditions have disappeared a lot, and now what KFC KFC and KFC duck are, those fried foods are garbage, and that thing is still sold all over the world. ”

"That is, to say that the whole sheep in the cauldron of our Jinjiazhai should go to the world."

"Well, wait a while and talk to Xiao San, he is the head of the family of this generation, and he will also be a family member in the future."

"What I said is that now it's the economy and society, and Xiao San will be the chairman in the future."

"Don't talk about eating, didn't you see those little cubs staring at us?"

When they have finished eating the meat, they will serve the meat on the bones; Finally, the sheep's hooves are put on the sheep's feet, which means that the "whole sheep seat" is about to end, and everyone has to prepare to disperse.

When they finished eating, the second pot of whole sheep soup came out of the pot again, and there was a local saying that "just eating meat without drinking soup can't be called eating whole sheep." "Since all parts of the sheep's body are boiled in a pot, the sheep soup is considered to be the most nutritious.