1. Grilled lamb chops: Blanch the lamb chops to remove blood stains, add ginger, green onion, white pepper, and salt and cook for 30 to 40 minutes. Take it out and dry it until the oily surface is dry. Fry one side over high heat until golden brown. Then fry the other sides over medium-low heat.

Fry until the fat separates and the lamb chops are golden and crispy.

2. Baked buns: Baked buns are mainly baked in a naan pit. Roll the bun skin thinly with dough and fold the four sides into a square. The buns are stuffed with diced lamb, diced lamb tail oil, onions, cumin powder, refined salt and pepper.

Wait for the raw materials, add a small amount of water, mix well, stick the wrapped raw buns in the naan pit, and bake them in ten minutes. The skin will be bright yellow, the skin will be crispy in the mouth, the meat will be tender, and the taste will be fresh and oily.

3. Shelf meat: Shelf meat mostly chooses sheep from that year or sheep within one year old.

The method is to slaughter the lamb, remove its skin and internal organs, divide the meat into several pieces, wash it, wrap it with flour and eggs, add onions, pepper and other condiments, and then bake it in a sealed naan pit.

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The meat on the shelf is tender and delicious, making it a top choice for entertaining guests.

4. Naren: After slaughtering the sheep, remove its five internal organs, cut the mutton into large pieces, usually divided into parts such as legs, ribs, breasts, etc., put it in a cold water pot and start heating it. After boiling, skim off the blood foam, and generally

It can be cooked in two hours.

Add salt and onions to the soup meat.

After the meat is taken out, cook the noodles or noodles with the original broth, take it out and put it on a plate, put the noodles on the bottom of the plate, put the meat on top, chop the meat with a knife and mix it with the noodles, and sprinkle some

Spicy noodles, minced onions and other condiments are enough.

5. Stir-fried haggis: Blanch the cooked haggis and cut it into small pieces, shred the onion and ginger, and cut the coriander into sections. Put an appropriate amount of oil in the pot, add the shredded onion, ginger, chili, and haggis and stir-fry. When the pot is stir-fried, add the coriander and oyster sauce.

Mix evenly.