Handmade mutton is the most representative food in Inner Mongolia, which has high nutritional value and belongs to the category of warming meat. The unique high-quality pasture and the cold climate in winter have created a special breed of Mongolian sheep with strong appearance and tender meat. Mongolian sheep is fat and thin, tender but not tender, which is the best material for making hand-made meat. Especially in autumn, sheep eat enough grass and get fat for winter. This time is also the best season to enjoy hand-grabbed meat. The way of making hand-made meat in Inner Mongolia is very simple, which shows the tenacious living habits of Mongolians. A pot of clear water, a handful of salt, a piece of Mongolian sheep neck meat and a bowl of fresh leek sauce are the best gifts for Mongolians to greet the winter with their hands. Let's share with you how to make handmade meat leek sauce.

First, the production method of mutton. Cut the neck of the sheep into long strips along the direction of the bone, clean it and put it directly into a large iron pot. Here, it is important to note that you should never blanch mutton. Then add enough water, boil the water and mutton in the pot with fire and cold water until boiling, and skim off the brown blood foam and grease foam. Then add the right amount of salt and stew for about an hour. The delicious hand-grabbed meat is finished. If you don't like the smell of mutton, you can add some ginger slices and green onions in the process of cold water cook the meat.

Second, deal with the production of mutton dip. Leek sauce is a perfect match for mutton. Every autumn is the season to make leek sauce in Inner Mongolia, and leeks in Hulunbeier grassland bloom everywhere. First, remove the old leaves and roots from the picked leek flowers, carefully wash them with clear water for several times, then put them in a cool and ventilated place to control the moisture, then crush them with a cooking machine and put them in a pot. Add a proper amount of Jiang Mo to the pot. According to the ratio of one kilogram of leek flower to one or two ounces of salt, after fully stirring, put it in an oil-free clean bottle for about a week. The leek sauce is ready. If you want to prolong the storage time of leek sauce, you can add a proper amount of salt.