Especially, the motivated subordinates in the unit visit their leaders during the holidays, and send a sheep in order to seek care in business. The value is not high or low, and there is no psychological pressure to receive the gift. The key is that the gift is intuitive and imposing. A strong man pretends to carry a whole sheep into the door, and then pretends to be diligent and honest, so he is embarrassed to let others carry it back. Generally, people who send cigarettes and alcohol have to give it a few times.
So people in Gansu not only love mutton, but also give it special meaning. Some outsiders don't understand? How can a big sheep be eaten? In fact, in Gansu, it is not unusual for several good young people to eat a sheep for a meal. It is just ordinary people who divide the whole sheep, rinse the meat or chop it into jiaozi. Chop the rest with bones, or stew, stew, or handle, and eat it in a few meals.
The method of mutton in Gansu is similar to that in other places. The key is that the local sheep in Gansu are delicious. When the lamb is four or five months old every year, the meat is tender and tasteless. First, blanch it in water, remove the blood, add seasonings such as onion, ginger, anise and fennel, stir-fry it simply, and then add potatoes and water to simmer slowly. After stewing for about half an hour, the potatoes are rotten and shapeless, and the mutton is well-done. The glutinous juice of the potatoes is hung on the mutton, and the soup is semi-thin and not thick, which blends well with the vegetables and meat, and then some oat flour is dipped in it to make a perfect match.
stewed mutton with potatoes is the most common practice of local people. It is also the favorite of the sheep. The mutton is fresh and fragrant, and the potatoes taste real. The first-time eater may be sensitive to a little smell, but just like the famous saying of the gourmet Cai Lan, "Mutton is not smelly, women are not coquettish, and they are tasteless." But it's addictive for a long time.
Gansu people have a religious plot about mutton, especially the indigenous Hui people in Gansu, and wasting is a sin. Mutton should be drunk with wine, and the more you eat it, the hotter it gets. If someone sings flowers in Hezhou, Gansu, the song will be as long as it takes, and the wine will be loud and the meat will be fragrant. This kind of scene, Gansu people are used to it, and guests may remember it for life.
Gansu is a big province for mutton cooking, and sheep is also one of the main livestock in Gansu. There are also many areas suitable for raising sheep in Gansu, and the most suitable one is Qinqin, the hometown of sheep raising for thousands of years in Hexi Corridor.
Minqin, the hometown of mutton sheep in the lower reaches of Shiyang River in the northeast of Hexi Corridor in Gansu Province, is a long and narrow oasis sandwiched between Badain Jaran Desert, the third largest desert in China, and Tengger Desert, the fourth largest desert in China, as if it were a green gem embedded in the main road of the ancient Silk Road. Minqin has a long history of raising sheep. "Rich aquatic plants can fish in Maki Ka" is a true portrayal of the development of Minqin's sheep industry, and the legend of Su Wu's sheep husbandry is a historical witness of the development of Minqin's sheep industry. In Qin and Han Dynasties, the Huns dominated Hexi. At that time, Minqin sheep was the "tribute" of Huns to the Emperor of the Central Plains, and it was also the main source of their food. According to experts' research, Minqin County is the place where Hanzhong Langjiang grazed Su Wu. Suwu Mountain in the county is the only regional name named after Su Wu in China, and the story of Suwu herding sheep is a household name in Minqin.
Minqin Zhongtian Herb Sheep has suitable fat content, good marble grain distribution and good water-holding performance, so it has ideal appearance and excellent storage stability. Its cholesterol is much lower than other meats, and its nutritional value is extremely high. After slaughter, Minqin mutton is red and even, shiny, with milky fat, clear and tough muscle fiber texture, slightly dry meat surface or air-dried film, which does not stick to hands, and immediately recovers after finger pressing. It is essential to slaughter sheep and cook the meat during major festivals and sacrifices. If you meet guests, friends and relatives, cooking sheep and mixing wine will be among them.