Beijing crispy BBQ recipe a whole sheep the ashes to ashes

In the face of net enlightened really private roasted whole lamb before, my ideal of life: Daikin chain small watches, one meal a day barbecue. In their independent finished half roasted whole lamb, my life seems to have a new realm: from time to time, roasted whole lamb, the chains of gold watch to his mother.

This private roasted whole lamb places to find, I have put the mobile phone map in the unloading of the impulse, in the distant Changping, the export of Huilongguan, a quiet village. Just entered, also not roasted whole lamb way: Guqin long, Curlew calls, incense Madadayo, green lawn, completely is the literati gallery. The name "net Wuzhen", more like a Zen tea vegetarian. In this kind of place eating roasted whole lamb, strange happy feeling is a thorn out from the Zen sound agley.

To eat roasted whole lamb went, only two rooms, three tables; to see roasted whole lamb to the backyard, a room in the base of the brick oven a few chic. To tell you the truth, before this, I have little interest in the things of roasted whole lamb, I eatBeijingVersion, but also eatInner MongoliaVersion, also eatenXinjiangVersion. Fire, not easily done, often cooked inside or outside, blood, need a layer to roast; the pit Nang roasted whole lamb easy to dry, water less, eating up the taste is quite tasty pickled wood; advance the,, and lose the smell of mutton. With a good sheep is rare, not the stool is too small, in short, others say that took me to eat roasted whole lamb, I always fear.

Roasted whole lamb with charcoal roast for 4 hours.

Here is the roast lamb with less than 40 daysNingxiaTan sheep, baked before without any seasoning pickled, using charcoal roast for 4 hours, then add homemade sauces cooked. The sheep is not large, belongs to Lolita, table, special desk charcoal fire heating continuously, need his arm rolls up his sleeves and Wu eat, first round eye, first come first served, it is best to eat is part of the foreleg, lamb chop, chop hidden below the sheep kidney, the sheep spine beside the pork, sheep tail a piece of hair crisp taro...... The second round to continue the hind legs, sheep, sheep scorpions, cook entrance crisp skin...... The third is all sorts of Qing mouth dish, sheep hot pot, haggis soup, until the wind puffs the clouds away. After a sheep, ashes to ashes, in general, there are three five young people can eat mutton, eat a sheep probably need: 10 minutes.

The meal always eating until fragrant, but read hastily and without thinking is often like a pig eating ginseng fruit, been no taste, the crisp and tender lamb, can drink. The boy from the lambShandongReportedly, roast lamb arcane from Ma Bufang. Ma Bufang is a former warlords in the northwest, his cook named Ma Guangyuan, "Cultural Revolution" from the northwest went to Shandong, to conceal one's identity, die young village. He left a cookbook, young man with menu run the Zhuang Yang, and explore the experience in practice, make such delicious. Sounds like a story, but the sheep.

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