There are stir-fried mutton all over Ningxia, especially Huangqu Bridge, which is unique and famous. This town is full of restaurants, large and small, mainly fried mutton. The well-known Huangquqiao stir-fried mutton has been fragrant for nearly a hundred years. According to Pingluo Food Record, during the Republic of China, lambs were sold in Zhongxing Restaurant in Jinbao Prefecture of Huangqu Bridge and Yishunju Restaurant in Zhou Ganchen.
Authentic Huangquqiao mutton is unique. The selection and materials of fried mutton in Huangqu Bridge are very particular. Regarding the choice of lamb, Master Wang Jianguo, a famous chef in Pingluo, pointed out that it weighs 7. Generally, 5 kg to 10 kg is selected. Lambs are too small, tender and tasteless; The mutton is too big and the meat is old and tender. The cooking of Huangquqiao mutton is mainly "explosion", and two methods are used: "stew" and "stew". Stir-fry the fire, let the flavor blend into the meat, make the dishes fresh and delicious, full of flavor, with local characteristics and national flavor.
The method is as follows: firstly, cut the mutton into cubes of about 3cm, soak it in clear water for two hours, put the frying spoon on the fire, pour in a proper amount of linseed oil, heat it, add the meat pieces and stir-fry for eight minutes, then add vermicelli, a proper amount of onion, garlic, salt, pepper water, soy sauce, ginger slices, pepper slices and balsamic vinegar when the mutton turns brown, and stir-fry for several times. The characteristics of this dish are: good color, fragrance, taste and shape, fat but not greasy, brownish red in color and tender and fragrant in meat. Cooked high-quality mutton has both the fragrance of chicken and the softness of rabbit meat. Another legend is that the PH value of a well near Huangqu Bridge is alkaline, and foreigners who eat in Huangqu Bridge are generally not used to their boiled water, unless they make tea, the taste is very astringent. But it is this kind of water that makes the lamb of Huangqu Bridge. After the mutton of Huangqu Bridge is cut, it needs to be cold soaked in this water to remove the blood. The soaked mutton is not only tasteless, but also tender.
Huangqu Bridge is famous for stir-fried mutton, which is famous all over the world. The horse that created Huangquqiao mutton has passed away, and his craft has been passed on to his son. From 1996 to 1998, almost all the streets in Huangqu Bridge are engaged in mutton business, with more than 100 stores. Up to now, there are only more than 30. Jingyuan has a long history of producing mutton. There are images of bighorn sheep and hornless sheep in Wujiachuan rock paintings in Neolithic age. According to "Wei Zhi, Jingyuan, Kangxi", "The tributes of ancient Huizhou in the Tang Dynasty were special products such as solution, felt, sheep and fur". From ancient times to the present, mutton has always been a delicacy admired by Jingyuan people.
Jingyuan mutton is a unique local flavor food. It is characterized by unique Tan sheep breed, unique growth environment, unique processing method and unique medicated diet nourishing value. Jingyuan County belongs to the basin affected by the Yellow River, and the flow path of the Yellow River is 154 km, which creates a unique climate environment. Wu Shan, Haas Mountain and Yuntai Mountain are rich in aquatic plants and have a cool climate. There are dozens of herbs such as Bupleurum, Ephedra, Taraxacum, Scutellaria baicalensis, Platycodon grandiflorum, mint, licorice and so on. The mountains are full of water and rich minerals. Lambs eat herbs in the sun and drink mineral springs at night, thus changing the cell composition of mutton and creating Jingyuan mutton with tender and delicious meat. The State Administration for Industry and Commerce officially awarded "Jingyuan Mutton".
Jingyuan mutton has formed more than 20 series products in five categories with its unique processing method. The main cooking methods are frying, steaming, boiling, roasting, stewing, etc. There are more than 30 kinds of seasonings and more than 0 kinds of medicinal materials/kloc-0. It has the effects of warming the middle warmer, invigorating qi, invigorating stomach and tonifying kidney, and has gone out of Jingyuan and become a wonderful flower of Chinese food culture.