Appropriate amount of mutton

condiments

onion

Proper amount

condiment

salt

Proper amount

flour

Proper amount

The practice of grasping meat by hand

1. Remove the meat from the joints of the sheep, don't break the bones, and wash the sheep's head and hoof together with the stomach, liver and lungs of the sheep.

2. Cook the meat with cold water and high fire until the pot boils, skim off the floating foam, and constantly scoop up the wavy water with a spoon and pour it on a large piece of mutton. Pour it for about 20 minutes, add salt, then cover it tightly with a small fire and slowly boil the meat.

While in cook the meat, wheat flour should be made into lasagna. When the meat is cooked, take it out and put it on a big plate. When dividing the meat, mix the fat and thin, dry for a while and then serve. Put the cooked lasagna on the bottom of a plate with soup, which is called "Na Ren". Mix the meat well and put it on the noodles. Cook shredded onion in stock and pour it on mutton and noodles.