Sauer Braised Pork—Xinjiang Taste
The lamb in Altai, Xinjiang is famous for its delicious taste, but it is rare to see it steamed in oil instead of boiled in water. When I arrived in Jimunai, I learned that ten years ago, when Jimunai was short of food, a local chef came up with the idea of steaming mutton with sheep tail oil, which not only saved the source of water, but also made delicious lamb, and named it Shawur braised meat. Shawur braised meat is a large piece of mutton served with potato chunks, carrots, and onions as auxiliary ingredients. The tender mutton melts in the mouth when mixed with the soup. It is salty and delicious and is smoother and more delicious than ordinary meat in the mouth. With the addition of local Kazakh potatoes and carrots, it is fat but not greasy. The key to why Sauer braised meat is so delicious is that its cooking method is different from other mutton. It is said that a lamb of 15-16 kg is generally selected. First spread a thick layer of sheep tail oil on the bottom of the pressure cooker, then cut the mutton into large pieces and put it into the pot. According to the height of the mutton, spread the same thickness around the pressure cooker until it is even. At the same time, add the potatoes and carrots together, add some salt, cover the pot and steam for about an hour before serving. Big chunks of potatoes and carrots, and big chunks of mutton taste delicious! Shawur braised pork won the title of one of the top ten famous snacks in the autonomous region in a food competition held in the Altay region in 2005. Therefore, it is also used as a banquet by the locals. But if you want to eat this delicious Shawur braised pork, you have to come to Jimunai Guesthouse. The main reason why Sauer braised meat is plump but not greasy, and the aroma is not sour, is mainly due to the lamb. Even if such lamb is cooked directly in boiled water and eaten without adding any seasonings, it will still be fresh and delicious. In order to make this Sauer stewed meat, I specially bought lamb for 54 yuan per kilogram. The boss who bought the mutton also required that he sell half a lamb at a time, which is more than 400 yuan for 7 kilograms. But the lamb is really worth the money and really delicious. The only thing is that there is a little bit of mutton fat. The Sauer braised pork I made is not as rich in oil as that restaurant.
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