New Zhou Vinegar Lamb

New Zhou Vinegar Lamb

　　New Zhou Vinegar Lamb: A local specialty snack and delicacy from Zunyi, Guizhou. It is a traditional dish from Xinzhou District in Zunyi, also known as "Yellow Sauce Lamb."

　　Method of making New Zhou Vinegar Lamb:

　　Ingredients: One whole sheep with skin, about 25 kilograms.

　　Seasonings: Soy sauce, white spirit, ginger, salt, pepper, chili paste, cooked sheep fat, rock sugar, scallions, bran vinegar, maltose, dried tangerine peel, coriander, and appropriate amounts of other seasonings.

　　Preparation process:

　　1. Slaughter the sheep, clean it, remove the horns and hooves, chop it into large chunks, and split the head in half.

　　2. Place the cleaned lamb and intestines in a stockpot, add water to submerge, bring to a boil, skim off the foam, and cook until the meat tightens and the bones can be removed. Take out the meat, debone it, and simmer over low heat until cooked.

　　3. Once the cooked lamb has cooled, slice it into pieces approximately 4.5 cm long, 3 cm wide, and 0.5 cm thick. Slit the intestines and cut them into flag-like pieces. Crush the maltose and set aside.

　　4. Heat sheep fat in a pan over a fire until 80% hot, add the crushed maltose and refine until it forms “fish-eye bubbles.” Then add the chili paste and continue refining until it turns chestnut-colored. Add the sliced meat and intestine slices to the pan and stir-fry. Pour in the prepared bone broth seasoned with pepper, ginger, soy sauce, wine, salt, vinegar, and rock sugar. Simmer well, then sprinkle with chopped scallions and ground Sichuan peppercorn, mix evenly, and it’s done.

　　The characteristics of New Zhou Vinegar Lamb are: golden-colored meat, thick and transparent broth, delicious taste, with a subtly sweet and sour flavor.