There is a record in the eighth volume of "Qi Min Yao Shu" in the Northern Wei Dynasty: "The fat sheep slaughtered on the anniversary, the meat and fat are cut, adjusted with salt, pepper, etc., washed and turned over. Cut the fat inside Put it in the belly, make it as full as possible, sew it up, make a pit in the waves, burn it to make it red, but turn it into ashes, put it in the pit inside, and cover it with ashes, then light it up again, cook it for a stone and a meter of hectare, and it will be cooked , the fragrance is unusual, not an example of boiling or broiling."
From this, we can see that meat products from the Western Regions had been introduced to the Central Plains at that time.
Now in the desert of Hotan, the local villagers also make this delicacy.
Chop fresh lamb with bones into small pieces, after simple marinating, wrap it into a complete lamb tripe, seal the tripe mouth with red willow branches, and insert a hollow reed rod in the sealing place for exhaust , to prevent the morel belly from inflating and bursting after being heated.
Spread the burnt charcoal in the desert.
Then bury the belly meat in the roasted hot sand, leaving only the reeds exposed for exhaust.
Finally, use the heat preservation effect of the sand at noon to bake for two to three hours.
This kind of barbecue using the desert cannot be tasted in the city. If you want to eat it, you must go deep into the desert to find delicious food.
Everyone is welcome to come to Hetian and taste the delicious belly meat, you will not be disappointed.
Responsible editor: [Liu Xian]