Jingyuan lamb meat [Gansu Jingyuan specialty]

What is Jingyuan lamb meat? Authentic Jingyuan specialty from Gansu: Jingyuan lamb

Content summary:Do you want to know what Jingyuan lamb is? This article is a special article that provides a detailed introduction to Jingyuan lamb meat, a specialty of Gansu province. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Jingyuan lamb meat. The full text takes about 7 minutes to read, mainly including the basic introduction of Jingyuan lamb meat and its nutritional value? What are the product characteristics of Jingyuan lamb meat? How did the history of Jingyuan lamb meat come about? The production method of Jingyuan lamb meat, etc

Introduction to Jingyuan Lamb Meat

Jingyuan Lamb Meat, as a famous dish, is popular in Gansu, Qinghai and other places. The production process is supplemented with more than 10 kinds of Chinese medicinal materials as seasonings, and special yellow coarse noodles are added. It has a low water loss rate, strong water holding capacity, high cooked meat rate, rich juice, and is processed through stir frying, braising, yellow braising, dry frying, grilling, clear stewing, steaming and other processes. It has a wonderful taste and rich nutrition. Jingyuan lamb meat "is renowned in Longshang and throughout the country, with a long-standing reputation. In 2002, it obtained the national A-level green certification and was the first trademark in China to be protected and registered based on geographical standards for mammals

① Unique material selection, safe and pollution-free. Select Tan sheep lambs aged around 30-45 days, fatten them with breast milk, and ensure that all production processes meet the requirements of green food standards

② Nutritious and has health benefits. Rich in protein content and high biological potency of amino acids, in line with the balanced pattern of human amino acid requirements proposed by FAO/WHO; Rich in minerals such as calcium, phosphorus, iron, as well as vitamin A B、B1、PP、C、D、 Folic acid and other nutritional elements; Belonging to low-fat meat products with good marble texture and low cholesterol content; Reasonable nutrient ratio, it is a high-quality meat food that integrates nutrition, nourishment, and health care

③ The meat is tender and delicious. Muscle fibers are fine, with less cross-linking and high tenderness; Rich in low-level fatty acids, amino acids, and nitrogen-containing extracts, with a mild gamey taste, rich aroma, and excellent sensory quality

④ Good processing performance and unique craftsmanship. Low water loss rate, strong water holding capacity, high cooked meat rate, rich juice, supplemented with more than 10 types of Chinese medicinal herbs as seasonings, processed through techniques such as stir frying, braised, yellow braised, dry fried, grilled, clear stewed, and steamed

Method of making Jingyuan lamb

Method of making Jingyuan lamb

1. Ingredients: Sichuan peppercorns, ginger slices, scallions, Meile spicy sauce, oil chili oil, soy sauce with soy sauce, yellow wine, sliced garlic, garlic sprouts, shredded green chili, vermicelli, monosodium glutamate

3. Pour some oil (slightly more), heat up, then add 70% heat, add Sichuan peppercorns and fry until slightly yellow

4. Add Merlot chili sauce (about 3 tablespoons for 5-6 pounds of meat) and stir fry until red oil is added

5. Add ginger slices, scallions, and stir fry until fragrant; 6. Pour the meat, add chili oil, yellow wine, and salt, and stir fry the meat tightly

7. Pour the stir fried meat into a pressure cooker, add a bowl of water, cover with a lid, turn on the valve, and press for 10 minutes<8. Pour the pressed meat into a wok, add the diced garlic, shredded green chili, and vermicelli, stir fry until the vermicelli is cooked, add MSG, and it's ready