Steamed sheep neck(qing zheng yang bo zi )

Steamed sheep neck

Introduction:

"Mutton is actually very simple, it does not need complex production process, a few pepper, a few pieces of ginger, large fire boil, small fire slow stew, less than half an hour, fragrance will diffuse in the whole room. Through many parts of the country, also eat all kinds of mutton practices. To tell you the truth, I dare not flatter you. Most of the foreign chefs think that the smell of mutton should be covered up by seasonings, so they put many or even more than a dozen kinds of seasonings in the production of mutton, which tastes neither fish nor fowl, and tastes the same as chewing wax. I have passed through pastoral areas and eaten mutton cooked by herdsmen. It's no exaggeration to say that most people don't put any seasoning in their cooking. That kind of delicious food still lingers in my heart today. It's unforgettable! "

Production steps:

Materials required:

Sheep neck: 1000g

Zanthoxylum bungeanum: right amount

Congjie: one

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Qing Zheng Yang Bo Zi