The authentic preparation method of hand-made meat is as follows:

Tools/raw materials

2.5 pounds of lamb chops, 30 grams of ginger, 3 grams of pepper, 12 grams of refined salt , 30 grams of green onions

1. Wash the mutton with cold water, soak it three times, and take the blood water for 20 minutes.

2. Boil half a pot of water with scallion oil and blanch the lamb chops for 3 minutes to remove the blood bubbles and mutton smell. Rinse the mutton chops with warm water.

3. Put the lamb chops, ginger slices and pepper boxes into half a pot of warm water, heat for 10 minutes, reduce to low heat and simmer for 1.5 hours until the mutton is boneless.

4. Take out the lamb chops, pour a layer of soup and sprinkle salt evenly.

5. Picture of the finished product of hand-made meat

Hand-made meat is a famous traditional ethnic dish in Inner Mongolia. It is made from mutton. Because the mutton is very large, it must be shredded by hand when eating, hence the name. It is rich in nutrients such as protein, calcium, phosphorus, iron and multiple vitamins. It has the functions of replenishing deficiency, replenishing vital energy, and strengthening the spleen and stomach.