1. Prepare fresh lamb ribs, which are the best between fat and thin, and clean them.

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

3. Add plenty of clear water to the cauldron, add onion, ginger and pepper, add lamb chops in cold water, and boil over high fire.

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

5. Soak the cooked mutton in the original soup and naturally cool it to room temperature.

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

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

Hand-grabbed mutton is a traditional food loved by Mongolian, Tibetan, Hui, Kazakh, Uyghur and other ethnic groups in northwest China. Hand-grabbed mutton has a history of nearly a thousand years, so it was originally named after eating it with hands. In September 218, it was rated as one of the top ten classic dishes in Ningxia.

there are three ways to eat mutton by hand, that is, hot eating (after slicing, steaming in a cage and dipping in triple oil), cold eating (after slicing, dipping in refined salt directly) and frying (frying in a pan and eating while frying).