Zhidan Lamb [Shaanxi Zhidan Specialty]

What is Zhidan lamb? Authentic Shaanxi Zhidan specialty: Zhidan lamb

Content summary:Do you want to know what Zhidan lamb is? This article is a detailed introduction to the special product of Shaanxi Zhidan - Zhidan Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhidan Lamb. The full text takes about 5 minutes to read, mainly including the basic introduction of Zhidan Lamb and its nutritional value? What are the product characteristics of Zhidan lamb? How did the history of Zhidan lamb come about? The production method of Zhidan lamb and the awards and honors of Zhidan lamb

Introduction to Zhidan Lamb

Zhidan County is located in the northwest of Yan'an City, belonging to the hilly and gully area of the Loess Plateau. Divided by the distribution areas of goats nationwide, it is located in the transitional zone between agriculture and animal husbandry, and is also a suitable breeding area for the Ziwuling goats. The territory is vast, with abundant grass resources and a long history of sheep farming, ranking first in the leading industry of the county

1. Lamb is rich in protein, with a higher content than pork and beef

What are the product characteristics of Zhidan lamb

Zhidan goats are grazed all year round, with excellent fat grabbing performance and fresh and tender meat, especially with locally grown hundred mile herbs. After eating, the meat is delicious and palatable, without any gamey smell, easy to digest, and has formed the characteristic of Zhidan lamb meat, which is quite famous

Method of making Zhidan lamb

Stewed lamb with white radish

Ingredients

250g lamb, 150g white radish, 1 teaspoon 5g goji berry, 1 large ingredient, 2 sections of scallions, 2 slices of fresh ginger, 2 teaspoons 10ml cooking wine, 1 teaspoon 5g salt, 1/2 teaspoon 3g pepper powder, 1 teaspoon 5ml oil

Method

1. Wash the lamb and cut it into 5cm sized pieces;

; Wash the white radish and cut it into 5cm sized roller blocks for later use

2. Blanch the lamb chunks in boiling water for a moment to remove blood foam, then remove and rinse with running water

3. Heat the oil in a clay pot over medium heat, add scallion slices, fresh ginger slices, and seasoning until fragrant. Add blanched lamb chunks and stir fry with cooking wine until evenly cooked. Pour in an appropriate amount of water and bring to a boil. Reduce the heat and cover the pot, then cook until the lamb is 70% cooked

4. Add white radish chunks, goji berries, salt, and pepper and mix well. Continue boiling until the lamb and white radish are soft and tender