How to make a whole sheep summer sleeping mat in Inner Mongolia?

In Mongolian, it is called Shi Xiu or Buhler, and it is a traditional dish of Mongolian guests, also known as whole sheep mat. It is the oldest and grandest banquet of the Mongols. Generally, it is only used for grand banquets, grand gatherings, weddings or reception of senior guests. After the whole sheep is processed, it is placed in a rectangular wooden tray, like a living sheep lying down. The meat is delicious and fragrant. Before eating, guests should hold certain ceremonies, sing hymns, recite congratulations on the whole sheep and so on. According to documents, Genghis Khan once hosted a banquet for the whole sheep. When Kublai Khan ascended the throne, he also held a feast of all sheep to worship the gods and treat them. In the Qing Dynasty, the feast of the whole sheep became more popular. Both Wang Fu in Beijing and Wang Fu in Inner Mongolia used it to entertain guests.

Xibe people call it "Moorshek", which means "a dish in a bowl". This dish is made of sheep's internal organs and needs fresh materials such as heart, liver, lung, large intestine, small intestine, kidney, sheep's tongue, sheep's eyes, sheep's ears, sheep's belly, sheep's hoof, sheep's blood and serum. Each material is made into two kinds of dishes with soup and served separately. Used for decoration and flavor enhancement. When tasting, it is accompanied by "cauliflower" pickled with various vegetables and wine. This kind of banquet is used by Xibe people to entertain guests, relatives and friends. Mutton soup and mutton, as well as thin baked cakes, will also be served with the banquet. Few masters can cook such a banquet. Only one in Xinjiang did it completely when interviewed by local TV stations.

The most exclusive banquet in cuisine. Its written record was first seen in the Menu with the Garden by Yuan Mei, a famous writer and gourmet in Qing Dynasty: "There are 72 kinds of whole sheep methods, and only 189 kinds are edible. This kind of dragon-cutting technique is not difficult for a chef. Although a plate and a bowl are all mutton, they taste different. "