Stir-fried smoked horse sausage

Stir-fried smoked horse sausage

Overview

November to December every year is the peak season for Kazakh herdsmen to smoke meat and horse sausage. The Kazakh herdsmen are best at making horse intestines. Their homemade smoked horse intestines are similar to our Han Chinese sausages. They also select horse meat that is suitable for fatness and leanness. They first wash the horse intestines, cut the horse meat into pieces, add some seasonings and enema, and the smoked horse intestines are made. The method of making smoked horse meat is similar to our homemade bacon. Both are smoked with pine branches and firewood until they are dry, which is the bacon. Kazakh horse intestines and bacon are oily but not greasy, with distinct leanness and fatness. They are not only pleasing to the eye, but also have high nutritional value. They are usually eaten with onions. And has a special flavor. Nowadays, many people from Xinjiang and tourists from other places buy some smoked horse meat and smoked horse sausage as gifts for their relatives and friends. From February 3 to 6 this year, at the Times Square of Emin County Binhe Park, the horse intestines produced by Emin County Wantong Animal Husbandry Co., Ltd. were displayed on a large plate with a diameter of 6.5 meters. It was plated for 71 floors and was more than 4 meters high. This smoked horse intestine is 1111 meters long and weighs 4572 kilograms. It uses 4 tons of meat from 44 horses. It took 12 people 10 days and is worth more than 300,000 yuan. The length broke the Guinness record. There are two kinds of smoked horse intestines: one is smoked horse intestines with bones. Turn over and wash the horse intestines, divide them into sections slightly longer than a horse rib, sprinkle with an appropriate amount of salt and seasonings, marinate the horse ribs, insert them into the seal, and smoke them to dry. It is called Makaz in Kazakh language. Another kind of bacon sausage, the slaughtered horse meat is chopped into pieces, added with salt and seasonings, put into the cecum or large intestine of the sheep, sealed and smoked to dry. In Kazakh, it’s called Qujuke. Horse meat contains more than ten kinds of amino acids and a variety of vitamins necessary for the human body. It has high protein content and also contains calcium, zinc, iron and other minerals. It has the functions of nourishing qi, nourishing liver and blood, nourishing yin and strengthening yang. It can promote blood circulation, prevent arteriosclerosis and enhance human immunity.

Tags

Ingredients

Steps

  1. Wash the smoked horse intestine bubbles and steam them in a steamer

    Stir-fried smoked horse sausage step 1

  2. slice

    Stir-fried smoked horse sausage step 2

  3. Peel and slice the onion, soak the spicy skin, wash and cut into sections,

    Stir-fried smoked horse sausage step 3

  4. Wash and cut the capsicum into sections

    Stir-fried smoked horse sausage step 4

  5. Heat the cold oil in the pan, add peppercorns and stir-fry the spicy skin over low heat until fragrant

    Stir-fried smoked horse sausage step 5

  6. Add onion pieces

    Stir-fried smoked horse sausage step 6

  7. Stir-fry the horse intestine slices evenly

    Stir-fried smoked horse sausage step 7

  8. Add chilli cubes

    Stir-fried smoked horse sausage step 8

  9. Add chicken essence

    Stir-fried smoked horse sausage step 9

  10. Stir-fry evenly, taste and serve

    Stir-fried smoked horse sausage step 10