Jiulong Yak [Specialty of Jiulong County, Sichuan]

What is Jiulong yak? Authentic Sichuan Jiulong County Specialty: Jiulong Yak

Summary:Do you want to know what Jiulong Yak is? This article is a detailed introduction to the special product of Jiulong County, Sichuan Province - Jiulong Yak. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jiulong Yak. The full text takes about 7 minutes to read, mainly including the basic introduction of Jiulong Yak and its nutritional value? What are the product characteristics of Jiulong yak? How did the history of the Jiulong yak come about? The production method of Jiulong yak, etc

Basic Introduction of Jiulong Yak

Jiulong Yak is mainly produced in Jiulong County, Garze Tibetan Autonomous Prefecture, Sichuan Province, and Shade District in the southern part of Kangding County. The central production area is located in Xieka and Hongba on the east and west sides of the Great Snow Mountain west of Jiulong River in Jiulong County.

. Muli Tibetan Autonomous County, Yanyuan County, and Mianning County in Liangshan Yi Autonomous Prefecture, Sichuan Province, adjacent to Marulong County, as well as counties such as Shimian in Ya'an area, are all distributed. Other areas in the Hengduan Mountains and the high mountain areas of Da and Xiao Liangshan have also introduced grazing

Jiulong yaks are adapted to high mountain valleys, humid climates, and high mountain shrub grasslands dominated by miscellaneous grasses. Their eating habits are different, and they like to eat miscellaneous grasses such as Rhizoma Lysimachiae, Ginseng fruit, Herba Pedicularis, Xiangqing and Astragalus Xijinyan. In recent years, Jiulong yaks have been introduced to high-altitude grasslands in counties such as Jinyang in Liangshan Yi Autonomous Prefecture, where they grow and develop well and reproduce normally. However, they have been introduced to open grasslands dominated by grasses of the Poaceae and Cyperaceae families, where their growth and development are slightly poor

Jiulong yak is a locally bred breed of Tibetan people that has undergone strict selection, self breeding, and "competitive selection" for more than a century. It has been formed in the high mountain area of the northern section of the Hengduan Mountains under the natural economy, abundant aquatic plants, and good grazing management conditions, and has a common source, consistent body shape and appearance, complete internal structure, stable heritability, large size, good meat performance, and high plush yield. In the autumn of 1979, according to the grading standards for yaks in Jiulong, a census was conducted on nearly 7000 male and female yaks in the main production areas. Four male yaks (26.6%) were preliminarily identified as first-class or above, and 285 female yaks (30.8%) were identified, laying the foundation for the breeding of this breed. Currently, in order to overcome the phenomenon of "staying at the sight of a male", it is urgent to establish a Jiulong yak breeding farm for organized, targeted, directional, and planned systematic breeding, improve early maturity, daily weight gain, and widen and enlarge body size, further improve meat and wool production performance, and make it a breeding breed that maintains good grazing performance, meat and wool meat dual-use yaks

Method of making Jiulong yaks

Ingredients for steak

Main ingredients: calf tenderloin, garlic, potatoes, broccoli, peas, carrots, shiitake mushrooms, chili or colored peppers, a little olive oil or sesame oil, black pepper powder, wine

Sauce: a little steak sauce, tomato sauce, a little milk or cream, black pepper powder (ground black pepper), garlic paste, a little starch

Method

1. After softening the spine with a thickness of 1cm-1.5cm, add olive oil or a small amount of sesame oil and black pepper powder and marinate for 30 minutes

2. Cut potatoes into pieces at will, add them to a hot pot and fry until golden brown for later use<3. Blanch broccoli and peas in water for later use<4. Add a little olive oil or vegetable oil to the pot, heat it up, add carrot chunks and mushrooms, stir fry, then add potatoes, broccoli, peas, colored peppers, and garlic. Stir fry a few times, add salt and black pepper powder, turn off the heat, and serve on a plate

5. After the stainless steel or iron flat bottomed pan is heated to maximum heat and emits smoke, put it in the marinated ridge. It cannot be frequently turned and must be molded twice. If one side is burnt yellow or smoking, add a little wine. After baking both sides, the edges can also be turned over for baking. You must not grill it too old, steak is best done at five or six. After cutting open, there will be a slight redness, which is the best state. Don't worry about catching fire, it's normal. You can flip it over or add some wine

6. If you like fully cooked, you can heat it up and add a little more wine when grilling the steak, so you won't be afraid of being burnt

7. Sauce dilution: Put olive oil or a little sesame oil in the pot, heat it up, add garlic paste and stir fry, steak sauce, tomato sauce, a little milk or cream, and a little black pepper powder. At this time, the fire should not be too strong, as long as the sauce is fully diluted and the starch is used to extract the juice for later use

8. Take out the best looking plate and use your imagination to pack it