1, prepare fresh lamb chops, fat and thin are the best, clean.

2. Wash the mutton ribs, soak them in clear water for more than 5 hours, and change the water twice during this period to fully soak the blood to remove the fishy smell.

3, add a lot of water to the cauldron, the sheep will be discharged into the onion, ginger, pepper and cold water, and the fire will boil.

4, keep the fire to boil, clean up the floating foam. Because of the large amount of meat, it takes about 15 minutes to skim it completely.

5. Boiled mutton is soaked in the original soup and naturally cooled to room temperature.

6. Take out the lamb chops, sprinkle a little salt on both sides and rub well.

7. Chop the ribs one by one with a knife and put them on a plate.

Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazak, Uygur and other ethnic groups in northwest China. Grasping mutton by hand has a history of nearly a thousand years, and it was originally named after eating it by hand. 2065438+September 2008, it was rated as one of the top ten classic dishes in Ningxia.

There are three ways to eat mutton by hand: hot (steamed in a cage after slicing, dipped in three heavy oils), cold (dipped in refined salt directly after slicing), and fried (fried in a pot and eaten while frying).