Air dried sheep back

Sheep back, Mongolian called [Ucha] or [Xusi], is a traditional dish of Mongolian herdsmen in Erdos, Inner Mongolia, when they entertain friends and relatives.nSheep back is not only a food, but also a very traditional etiquette. At the grand Ordos wedding, the feast is even more inseparable from the sheep's back. It also sings "The Whole Sheep": "Premier guests are on, please allow me to be fat and tender." The whole sheep is offered, its broad back, like the vast universe, its stout limbs are like the four major continents..." Originally, when cooking, the whole sheep was dissected into seven pieces: four legs, With the tail back (the sheep back is named). The white water is cooked, placed in a fixed position, then disassembled into pieces, and the world is shared, then everyone shares the delicious sheep's back.

The Mongolian Uygur (Sheepback) is a feast for the Mongolian diet to entertain guests. Mongolian Uighur has a long history. According to the "Mongolian Secret History", "Genghis Khan set the world, the feast of the feast, set the whole sheep as the feast of the Uigh." The Mongolian Wuqi is the most typical of the Azashan area. Mongolian Uygur production process is divided into sheep selection, slaughter, unloading, cooking and loading. Choose the Mianyang sheep of about two years old, use the traditional Mongolian traditional killing method, according to the bone and joint parts, the whole sheep will be dismantled into seven pieces, leaving 3-5 ribs at the tail to make the back of the sheep flat, remove the brittle bones and knees. Bone, etc., use square trough iron box or large iron pan to cook meat, use rectangular wooden plate, put the meat under the sheep's back according to the position of the sheep body lying. The owner of the Ukrainian banquet put the cooked yak plate into the yurt and placed it in front of the senior. The elders began to worship and cut the yak. ​​The guests held the words of Hada, and the elders gave the slate meat to the seats. The guests eat. Due to the different purposes of the activity, the Ukrainian fork can also be divided into a whole sheep and a fork, the whole Ukrainian fork includes the sheep head, and the Hautte in the sheep's water, while the ordinary Uight removes the sheep's head, the water, and the sheep. Neck, satay, brittle bone and the first thoracic vertebra (black thoracic vertebrae). All the sheep's forks are used for ceremonies, rituals, and receptions for VIPs. They are only available when receiving VIPs such as the prince or the living Buddha. Ordinary Wucha is used for important occasions such as festivals, birthdays, birthdays, weddings, family banquets, etc., and is more common. The Alashanyouqi Mongolian is in the Ukrainian custom (sheep back), which takes the tail part of the sheep, the ribs and the meat of the hind legs as a whole piece, and connects the head, the hoof, the five internal organs, and the neck of the sheep. The brittle bone on the ribs and the slab (shoulder scapula) is removed. After the rest is cooked, the scattered bones such as the ribs are placed under the sheep's back according to the original position of the sheep body, and the special square wooden plate or copper plate is used. Take it out according to certain rules, please eat it. Eating sheep's back is very particular, first eat ribs, then eat the waist meat, and finally eat Dala and Seir. "Dara" (sacral flesh) and "Ser" (spine) can not be eaten by one person, and are given to everyone in the room by the elders, meaning unity and blessing. The sucking of the sheep's tail is a unique custom of the Alashan Mongolian Uighur. When the tail is cut into thin slenders, the guests are given a sip. This custom is challenging and entertaining. Fat but not greasy, but also conducive to hangover digestion, it can be said that it is more than one.