The way to roast yak meat by hand is to use the newly slaughtered yak meat and disassemble the yak meat with bones according to the joints, preferably ribs or veal. Put it in a large pot without seasoning such as salt and cook it with raw juice. When eating, grab the bone with one hand and remove the beef with the other. When eating, dip your hands along the shredded pork in the prepared seasoning to eat. Some eat with only a little salt, which tastes delicious. The practice of yak meat is not only to use a cauldron of cook the meat, but also to cook many kinds of big dishes and stir-fry. For example, the practice of braised yak meat is to cut the beef into large pieces, cook it in a boiling water pot until it is 70% mature, take it out, wash it and cut it into small squares. Put a clean pot on the fire, add clear oil and heat it, pour in the beef pieces and stir-fry until the moisture on the skin is dry, then add cooking wine and soy sauce and continue to stir-fry a few times. Add onion, ginger, cinnamon, star anise, crystal sugar, salt, add beef bone soup to submerge beef, bring to a boil with high fire, and simmer with low fire until crisp and rotten. Take out onion, ginger, cinnamon, star anise, beef and soup, pour into casserole, add garlic sprout, monosodium glutamate and pepper, and pour sesame oil after boiling. It is characterized by rosy color, crisp and delicious meat and thick and mellow juice. There is also a method of dry frying shredded beef, that is, selecting lean beef, preferably beef butt, removing fascia and cutting into thick shreds. There are many garlic seedlings there, and then cut them into pieces. Add a little oil to the wok when it is hot. When the wok is hot, stir-fry the beef quickly, and pour in the remaining rapeseed oil or linseed oil while frying. When the water content of shredded beef is crisp, add Jiang Mo, douban hot sauce, pepper powder, cooking wine, sugar and salt, stir-fry garlic sprouts, and immediately cook vinegar and stir-fry for a few times. Its characteristics: crisp and delicious, slightly spicy, fresh aftertaste. We often eat sliced beef with onion. There are many onions in Ganzhou, and frying beef slices with onions is the easiest way. The method is simple: freeze the fresh beef a little, then slice it and slice the onion. Stir-fry the beef for seven times, then pour in the onion, turn it over a few times and serve. This dish tastes delicious. Yak beef has the characteristics of "high protein and low fat", which is of great benefit to the prevention of cardiovascular diseases in human body and has the reputation of "black gold"

The method of grasping mutton by hand is similar to that of grasping beef by hand, except that salt and soy sauce are not used. First, clean the meat with bones and cook it in a large pot for 30 to 40 minutes. Then, remove the bones, shred the lean meat by hand, and put it on a plate and dip it in the seasoning by hand. When I first arrived, a class caught a pot of green mutton, which seemed to be braised in brown sauce. There's a lot of wool on it. However, the wool of this kind of sheep is thick and straight, and it will fall off when you pinch it with your hands, so you don't have to worry about eating it in your stomach. If you don't eat the hand-grabbed meat of Sunan grassland, even if you don't fully appreciate the eating customs and taste of the grassland. Its practice is to cook in a large pot without soy sauce and salt. Herdsmen cannot fully express their feelings if they don't entertain guests with their hands. However, it should be noted that if you are a guest of a herdsman's family, you should not choose your own food. According to the age and status of the guests, the host will choose different parts of mutton for the guests. Old people generally eat sheep thighs, and the meat is tender and chewy; Young people eat the ribs and neck of sheep; Children gnaw sheep calves; Female guests are more caring, and generally eat fat and tender sheep breasts. The Yugur family has a big celebration, and all relatives, friends and neighbors will come to congratulate them. The host warmly hosted a banquet. During the dinner, the host family will give the guest a sheep's back. Sheep back is the price of dividing mutton into large pieces according to different parts of the sheep. Dedicated to friends and relatives of different identities, generations and ages, one sheep is divided into twelve sheep backs. Of course, the best part is for the most distinguished guests.