Stir fried smoked horse sausage(bao chao xun ma chang )

Stir fried smoked horse sausage

Introduction:

"November to December every year is the peak season for Kazakh herdsmen to smoke meat and horse intestines. Kazakh herdsmen's best skill is to make horse intestines. Their self-made smoked horse intestines are similar to our Han sausage. They also choose the right kind of horse meat to make. First, wash the horse intestines, cut the horse meat into pieces, and add some seasonings to enema. What they make is smoked horse intestines. Smoked horse meat and our bacon are made in the same way. They are smoked with pine branches, firewood and smoke until they are dry. Kazakh horse intestines and bacon are not greasy, thin and fat. They are not only beautiful in color, but also of high nutritional value. They are usually eaten with onions. It has special flavor. Now many Xinjiang people and tourists from other places will buy some smoked horse meat and smoked horse intestines as gifts to relatives and friends. From February 3 to 6 this year, on the times square of Binhe Park in Emin County, the horse intestines made by Emin County Wantong animal husbandry Co., Ltd. were displayed on a large plate with a diameter of 6.5 meters. The plate had 71 floors and was more than 4 meters high. The smoked horse intestines were 1111 meters long and weighed 4572 kg. Four tons of meat from 44 horses were selected. It took 12 people 10 days and was worth more than 300000 yuan. The length broke the Guinness record. There are two kinds of smoked horse intestines: one is smoked horse intestines with bones. Turn over the horse plate intestines, wash them, divide them into sections slightly longer than a horse rib, sprinkle with appropriate amount of salt and seasoning, marinate the horse ribs, insert them into the seal, and smoke them dry. It is called makaz in Kazakh. Another kind of smoked sausage is prepared by chopping horse meat, adding salt and seasoning, putting it into sheep's caecum or large intestine, sealing and fumigating. It's called "qujuke" in Kazakh. Horse meat contains more than ten kinds of amino acids and essential vitamins. It also contains calcium, zinc, iron and other minerals. It has the functions of Tonifying the middle and Qi, nourishing the liver and blood, nourishing yin and strengthening yang. It can promote blood circulation, prevent arteriosclerosis and enhance human immunity. "

Production steps:

Materials required:

Smoked horse sausage: appropriate amount

Onion: right amount

Green pepper: right amount

Vegetable oil: right amount

Soy sauce: right amount

Spicy skin: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Bao Chao Xun Ma Chang