Kouzi cooked mutton

Historical evolution Kouzi cooked mutton is commonly known as "salty and rotten" in the local area. Because its mutton is fragrant and rotten, its meat quality can be eaten directly without chewing, which shows its maturity. It is a famous dish popular in the local area. The production of Kouzi cooked mutton began in the late Qing Dynasty, and it has developed into a famous Muslim food for Hui people. Mutton has always been regarded as one of the important foods for winter tonic. Eating mutton often in cold winter can replenish qi and deficiency, promote blood circulation and enhance the ability to keep out the cold. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. In the process flow, adult sheep are selected as raw materials for processing. First, they are slaughtered, skinned, eviscerated, boned and then divided into large pieces, rinsed clean and bleached to whiteness. The head, tripe and mutton of the sheep are put into a large pot and boiled with water and materials until they reach the required maturity. Materials: Adult sheep from surrounding and local areas were selected. Tools: Knives (sheep slaughtering knives and meat cutting knives), cauldrons (for soaking and washing mutton) and stoves (for cooking mutton). The cooked mutton is mainly used as a delicacy in the daily life of the local people and the people in Huanghuai area because of its delicious smell and medicinal efficacy. As the custom of guild regulations is a Hui dish, the cooking and ingredients are mainly Hui people's living customs.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)