Huoshan wind dried mutton

In Huoshan, all restaurants can eat “Huoshan dried mutton”: there are “air-dried mutton pots” hackers in ordinary restaurants; in star-rated restaurants, there are also “dry-pot dried mutton” faces. This kind of dish made with air-dried mutton is made of sauce purple, fleshy and crisp, dry and mellow, and the food is quite aftertaste.

In Huoshan, every winter month of the Lunar New Year, residents have a dietary habit of drying mutton. Even in the early winter, the citizens went to the bazaar market to buy fresh whole sheep or half sheep with their internal organs removed, let the seller cut the whole sheep into two pieces, go home, and then hang the lamb slices outside the house or The home is ventilated and the sun can't be dried. After a month, the surface of the mutton is black sauce. The mutton that loses moisture shrinks hard, and some parts are even hard as iron. This process is called "drying." When you usually eat "dried mutton", cut a portion of the mutton, wash it, put it in a pot and cook it. After the meat is slightly rotten, remove it, pour it into a hot pot or a dry pot, and garnish with the broth when stewed with mutton. Slowly stew, put the lamb into the pot, it is "dry pot dried lamb", put it into the hot pot and become "hot pot dried lamb." "Hot pot dried mutton" is similar to the shabu-shabu that can often be eaten: when the mutton is eaten almost, add mutton soup or stock, and then boil some fans, scorpions, spinach and the like in the pot. A hot three fresh, it can be said that the flavor is unique, after a meal, the whole body is warm, the blood is passable, the walking is light, and it feels wonderful. In Huoshan, the eating phenomenon of “dried mutton” is very common. In some places, eating mutton will be restricted by the season. After the Spring Festival, the number of people who eat mutton will gradually decrease. If a few spring rains are sprinkled and the weather gets warmer, the mutton will not taste good. This is the general situation, and Huoshan, Not only can you eat "dried mutton" in the four seasons of the year, it is not the season, but the taste is not inferior to the taste of "dried mutton" made in the winter season. One side of the water and soil raises one person, Huoshan's water is good, not only the water is clean, but also rich in a variety of minerals beneficial to the human body. The long years have made the people precipitate the unique skills of cooking, that is, when cooking lamb, pay special attention to the heat: simmer and cook, moderately use seasoning, and use chili, ginger, scallion, aniseed, cumin and other ingredients to preserve fresh Make it taste like peach juice and taste delicious. If people don't make dried mutton in the winter season, it's also very good: just hang the mutton slices in the house and the outdoor ventilation, the sun can't reach the place, let it hang for a few months, it will naturally become dry. Lamb. The right climate does not cause the mutton to smash during the drying process and be eroded by bacteria to cause it to become corrupt. After all, the reason why Huoshan's dried mutton can become a famous flavor, depends on the local time, the location and the wisdom of the people. The four seasons of "air-dried lamb" is a concrete manifestation of Huoshan's outstanding people.