Lamb Slaughter Meat

Lamb Slaughter Meat

　　    A famous local delicacy from Dingbian and Jingbian (compiled by the Yellow River Studio of Yulin Net). Slaughtering a lamb yields dual benefits: the lamb skin is jet-black, shiny, fine, and soft, with a wavy texture, making it a high-end material for coats favored by elegant women; while the lamb meat can be prepared into exquisite dishes. Method: Chop the lamb, including the bone, into cubes. Heat sesame oil in a pot, add Sichuan peppercorns, wild thyme, scallion strips, garlic slices, salt, and fermented flour sauce, stir-fry until fragrant, then add the meat cubes and stir-fry for 10 minutes. Add warm water and simmer until half-cooked, then transfer to a bowl and steam until fully cooked. When served, sprinkle with chopped scallions, coriander, and the taste is deliciously tender — the flavor is beyond words and can only be truly appreciated by tasting it. It is a premium dish served to honored guests in Dingbian and Jingbian counties.