Hand the meat

Handmade meat has been a traditional food for thousands of years for nomadic and hunting nationalities such as Mongolia, Ewenki, Daur and Oroqen in Hulunbeier grassland. That is, eating meat with your hands. The meat of sheep, cattle, horses, camels and other livestock and wild animals can be cooked with hand-held meat, but the hand-held meat usually refers to mutton. Handmade meat is the most commonly used and favorite meal of grassland herders, and it is also an essential food for them to entertain guests. It seems that such a concept has been formed all the year round, that is, if you don't eat a hand-made meat when you go sightseeing in the grassland, even if you don't fully appreciate the flavor and emotional interest of the grassland food customs, this trip is empty. Herdsmen can't fully express their feelings without entertaining guests with meat. Therefore, it has become a rule to treat distant guests with mutton money by hand in Hulunbeier area. Handmade meat is also unique in making and eating. Usually, a small-mouth sheep with tender fat is selected. First, the hair near the chest and abdomen is removed, then a straight mouth of about two inches is cut with a knife, the hand is smoothly inserted into the chest cavity, and it is cut off by touching the aorta, so that the sheep's blood flows in the chest cavity and abdominal cavity, which is called "Tao Xin method". This method of killing sheep is superior to the "neck-wiping method", that is, except for a part of sheep blood scattered in the cavity, a small part is immersed in the meat, which makes the mutton pink, delicious when cooked, easy to digest and clean and undamaged. Then peel off the skin, remove the head and hoof, remove the internal organs and cavity blood, and remove the soft meat of the abdomen. According to each joint of the sheep, the whole sheep is made into dozens of pieces with bones, put into a white water pot without salt and other seasonings, and cooked with strong fire to keep the original flavor and properly control the heat. As long as the meat has changed color, it is usually cut open with a knife, and when there is slight blood in the meat, it is fished out and put on a plate. Everyone sits around, holding a knife in one hand and meat in the other, cutting, sticking, digging and picking with a knife. Hand-held meat is fresh but not greasy, fat but not greasy. This is a common way for herders to eat. For example, in hotels and restaurants in cities, sesame sauce, sesame oil, chives, Chili oil, fermented milk, green soy sauce and monosodium glutamate can also be mixed into seasonings, put into bowls and eaten by cutting meat and dipping in seasonings. This method of eating mutton by combining grassland and city is also quite flavor. If you see people (including yourself) cutting off their favorite mutton with a knife at the dining table for the first time and sending them into their mouths by hand, you will not only feel the freshness and delicacy of the meat, but also feel novel and interesting.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)