Raw materials: The main raw materials for dehulled meat are fresh lean meat from original ecological chickens, pigs, sheep and cattle in mountainous areas without pollution.

Seasoning: Litsea litsea root powder, refined salt, Chili powder, pepper powder, monosodium glutamate and garlic paste water are the main seasonings for removing meat.

Manufacturing method and steps:

1. Cut fresh meat such as freshly slaughtered chicken, pig, sheep and cattle into fist-sized pieces;

2. Prepare mountain spring water in a large iron pot and start to add fire;

3. Pour minced meat into cold water in the pot and start cooking;

4. When the fresh meat is boiled in the cold water in the pot, increase the firepower to continue cooking for about half an hour, and then the firepower will start to slow down (the time for cooking beef and mutton will be extended for about half an hour);

5. Cook for two or three minutes until the blood foam is completely eliminated. After the broth is clear, you can pick up the meat and put it in a dustpan woven with bamboo;

6. Sprinkle a proper amount of salt on the meat while it is hot in the dustpan, and wait for the soup to fall after stirring until the meat is neither too hot nor too cold;

7. Divide the meat into plates and serve it.