Aksai Ma Intestines [Gansu Aksai Specialty]

What is Aksai Ma intestine? Authentic Aksai specialty from Gansu: Aksai Ma intestines

Content summary:Do you want to know what Aksai Ma intestines are? This article is a specialized article that provides a detailed introduction toGansu Aksai specialty - Aksai Ma Intestines. The editorial team of China Specialty Network reviewed and collected relevant information on Aksai Ma Intestines, and reorganized and edited it. The full text takes about 2 minutes to read, mainly including the basic introduction of Aksai Ma Intestines, the production method of Aksai Ma Intestines, etc

Basic Introduction to Aksai Ma Intestines

Aksai Ma Intestines are a specialty of Aksai. Horse intestines are made by sprinkling some salt on beef and mutton, pouring it into the horse intestines, tightening the mouth at both ends, hanging it up and drying it. Kazakh horse sausage and cured meat are rich in fat, but they are oily but not greasy, with distinct lean and fat characteristics. They are not only visually appealing, but also have high nutritional value and a special flavor. In the middle of winter, when Kazakh herders come to pastoral areas to showcase their cooking skills, going to pastoral areas at this time will definitely bring you a taste of happiness. Specialty products

The method of making Aksai horse intestines

Kazakh herders are best at making horse intestines. They select fat and strong horses, slaughter them, take their horse intestines, wash them, cut them into strips of meat according to the ribs of the horse, sprinkle salt, pepper and other seasonings on the ribs, pour them into horse intestines that are over 3 feet long, tie them tightly at both ends, hang them in the house and dry them for about a month. In addition to using rib bone enema, minced meat and chunks of meat can also be used for enema, and smoking can also be used