Handmade meat is a traditional food of Mongolian, Ewenki, Daur, Oroqen and other nomadic and hunting peoples in Hulunbeier grassland for thousands of years. That is, eating meat with your hands. The meat of domestic animals and wild animals such as sheep, cattle, horses and camels can be cooked by hand, but hand-grabbed meat usually refers to mutton. Two-year-old sheep growing in grassland pasture are often slaughtered as "hand-held meat" by the traditional "Tao Xin method", because the slaughtered sheep have the freshest meat because of the sudden contraction of the heart and the expansion of blood vessels.

working methods

Making ingredients: lamb chops1000g; Seasoning: pepper 10g, fennel 5g, leek 20g, shallot 10g, garlic 30g, pepper powder 10g, edible oil 20ml, and salt.

production process

1. Cut about 10g fat from lamb chops for other purposes. Then add pepper and fennel to the lamb chops and cook them in water for later use.

2. Mash leeks and shallots in a mortar and add salt to make leek paste;

Pass me the meat.

3. Put the cooking oil in the pot, put the cut mutton chop fat when it is 30% hot, squeeze out the oil to make mixed oil of meat and vegetable, pick out the oil residue, burn the oil to smoke, pour it on the pepper powder to make oil pepper, and add salt to taste;

4. Add a spoonful of water to garlic juice and serve mutton with the first two seasonings.