Tibetan mutton tastes very good, where is the mutton used here from?

Having said that, because the town is surrounded by mountains, and not far from Taihu Lake, the sheep eat tender grass and drink the water of Taihu Lake, so the mutton is fat and tender, and has become a local specialty. In the slack season, the farmers of the Tibetan book town will carry a small burden, carry the stewed mutton, earn a little money, because the stewed mutton here is particularly delicious, the meat is tender and not fat, over time, "Tibetan mutton."

It has become the signboard here, and the whole of Suzhou loves to eat Tibetan mutton. The secret of the deliciousness of the Tibetan mutton lies in the cooking method, the most authentic is the whole lamb is cooked in a wooden barrel without any ingredients, cut and served by the diners with salt or dipping sauce, and the most delicious is the mutton soup.

Tibetan mutton is delicious, this Suzhou people know it. Tibetan mutton and Shanxian county in Shandong.

Mutton, Jianyang mutton from Sichuan, Hailar from Inner Mongolia.

Mutton together is known as "China's four major mutton". If you want to eat mutton soup or mutton hot pot, choose this one, the taste of mutton soup is really authentic. The place is not big, it is often full, the business is quite good, and it is quite good for two people to order a pound of mutton to eat.

It used to be a small street shop, but after it became famous, the owner opened a restaurant opposite and expanded the store in the early years. The environment is okay and clean, unlike some other book collection mutton shops.

There are no sheep around the book collection, and the mountains are closed. There is a sheep market for the collection of books, and the goats from Hebei, Shandong Province are wholesaled. Tibetan mutton is a cooking technique, goat skin peeled and boiled, white cut mutton, garlic fried shredded mutton, raw fried mutton liver.

Sheep eyes, eggs, meat, tripe.

The lamb's feet are all white-cut and delicious. The Tibetan sheep soup pays attention to innocence and does not mix, and puts garlic leaves. There is no garlic when eating sheep in summer, and there are smart people in the collection of books to plant garlic in the caves of the surrounding Wufeng Mountain.

Suzhou's food is also like this city, delicate and small and the taste can be passed on for a long time, almost all over the streets and alleys of Suzhou book mutton is also one of the delicacies to taste in Suzhou, Suzhou people are very particular about diet, from time to time do not eat, in the past to eat mutton also after the winter, mutton is the best tonic ingredient in winter, so in winter, Suzhou people will go to the book mutton to drink a bowl of mutton soup.

It is located in the hilly area of the western suburbs of Suzhou, with mountains and rich vegetation, and a unique natural ecological environment suitable for sheep raising.

It's Suzhou, this dish is very delicious, and many people like it very much, and it is very good for the body when you eat it in winter.

The mutton used here is selected from the free-range mutton on the grassland of Inner Mongolia, and the meat quality is very tender and delicate.

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Tibetan mutton is a special snack in Suzhou City, Jiangsu Province, which belongs to Su cuisine - Su Bang cuisine; The dish has a long history, with its unique cooking skills, cooked into a variety of mutton dishes, boiled, white roasted with soup color milky white, rich aroma, crispy meat but not rotten, fresh taste but not greasy.

The bibliophilic mutton is famous for its unique cooking method and secret recipe passed down from generation to generation, so the mutton is tender and smooth, and the mutton soup is delicious and moist, and the aroma is overflowing. The Tibetan mutton is made from free-range climbing goats, and the biggest processing feature is to remove the fishy smell that makes people cover their noses.

When cooking, only salt is put without adding auxiliary ingredients, a sheep body is cut into 4 6 large pieces, boiled over a high fire, and then skimmed off the foam "out of the water", put it in clean water to wash (called "out of the water"), and then remove the sediment at the bottom of the pot (locally called "cut feet"), and then put the mutton back into the pot and then put it in the original soup.

Cook for more than 3 hours, during which the large, medium and low heat should be properly controlled, and the meat and rotten soup will be removed from the pot and put into a special square or round basin. Locals can make a "whole sheep feast" consisting of 4,050 dishes from lamb, such as braised lamb, crispy, stir-fried, and grilled.

In Suzhou, the hundreds of thousands of sheep needed for the annual "Tibetan Book Mutton" mainly come from the "Tibetan Goat Trading Market", and the source of sheep in the trading market comes from a wide range of surrounding areas, including Liaoning, Xinjiang and other provinces.

The sheep are all produced in the hilly area, and it is also the book town of Suzhou, where there will be fresh sheep, and it is also very delicious and delicious.

These sheep are produced in Qinhuangdao, Hebei Province, the local sheep is very delicious, there is no fishy smell at all, if you like to eat mutton, you must try it.

These sheep are produced in a small town in Suzhou, this town is called Zangshu Town, and the mutton produced here is both tender and delicious.

Inner Mongolia. Because Inner Mongolia may have a lot of herders in the grasslands, these herders will raise sheep.

1. Materials: 1000 grams of bone-in lamb leg meat, 500 grams of fat lamb ribs, appropriate amount of cooking wine, appropriate amount of green peppercorns, 5 slices of ginger, two green onions, a Chinese cabbage, 10 dried chili peppers, and an appropriate amount of dark soy sauce.

2. Excipients: salt, chicken essence, water.

1. Remove the blood water, pour cold water into the pot to cover the mutton, pour in an appropriate amount of cooking wine, sprinkle with a handful of green peppercorns, and soak for 3 hours. The purpose of this step is to remove excess blood and odor.

2. After pouring the water in which the mutton is soaked, blanch the mutton in a pot under cold water, and add cooking wine, ginger and green onions. When the water is boiling, skim off the foam. Blanching can be extended a little longer to ensure that the foam has been skimmed off.

3. Put the blanched mutton into a deep stew pot, pour in the boiled water to cover the mutton, add cooking wine, white vinegar, ginger, green onions, green peppercorns, and boil over high heat.

4. After the water boils, remove the lid and continue to simmer over high heat for 30 minutes, then remove the green onions. Then continue to simmer over high heat for 2 hours, making sure to keep the soup boiling and tumbling at all times. If the water has dried somewhat, boiling water should also be added.

5. After the pork ribs stew for 2 hours, remove the mutton. At this point, the lamb is cooked enough to pull out the bones directly by hand. The bones can be put back into the pot to continue simmering, giving the soup a richer flavor.

6. Be sure to wait until the lamb is completely cooled before slicing, otherwise the mutton will easily fall apart. Sliced lamb can be eaten with sticky sauce, braised lamb can be stir-fried with garlic leaves, and cabbage vermicelli mutton soup can be used to warm the stomach.

7. Put the cabbage, vermicelli, sliced mutton, and mutton soup into a separate pot and cook, sprinkle with an appropriate amount of salt to taste, and then sprinkle with chopped green onions.

8. Pour cooking oil into the pot, pour in an appropriate amount of chili oil and dark soy sauce, add sliced mutton and garlic leaves after stir-frying the fragrance, and add an appropriate amount of salt and sugar to taste after all the ingredients are stir-fried until they are cooked.

Main ingredient: 1000 leg meat, 2 liters of water, a pinch of salt.

Step 1Prepare the ingredients.

2.Soak for 12 hours and change the water halfway.

3.Bring to a boil until cooked through.

4.Scoop it up and cool it to wash off the greasy.

5.Serve. The key to tips is to soak the meat to remove the flavor, soak it twice for 6 hours each time, and change the water.