Hand-grabbed white strips Raw materials: lamb ribs 500g. Onion 10g, ginger 5g (pat pine), mashed garlic 20g, chopped green onion 10g, pepper noodles 2g, refined salt 10g, soy sauce 10g, vinegar 5g, sesame oil 2g, salad oil 25g, and chicken soup.

How to grasp the white stripes by hand:

1) Wash the lamb ribs with clear water, chop them into 7 cm long strips, blanch them in a boiling water pot, and take them out after the meat turns white and drains the blood. Put it in a bowl, add chicken soup (preferably lamb chop), onion (10g) and ginger, put it in a steamer, steam it over high fire, take it out, let it cool, and plate it.

2) Put Chili noodles in a bowl, heat salad oil, pour it on Chili noodles to make braised Chili noodles, then add refined salt, soy sauce, vinegar, chopped green onion, garlic paste and sesame oil, and stir well to make flavor juice. Sit at the same table as the lamb chops and dip in the juice when eating.