In Inner Mongolia there is a very popular way to eat mutton, because the prairie is rich in mutton, so in the usual after the acquisition of processed mutton, was turned into hand-tearing mutton chops, whether it is in the restaurant inside, or in many ordinary people, we often see hand-tearing mutton chops of this cuisine, the production method is also very simple, in detail, according to the step-by-step operation.

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Hand-torn lamb chops practice introduction

Inner Mongolia hand-torn lamb chops is from the Inner Mongolia prairie flavor excellent secret grilled lamb chops. Product raw materials from the two major grasslands of Urat and Ordos with excellent livestock resources, as well as the Hetao Plain acquisition process is strictly controlled, must be fat, strong live animals, in the production process, fine segmentation, cleanliness and hygiene.

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Introduction of the practice of hand-tearing lamb chops

Eating method:

1, thawed can be directly grilled.

2, into the steamer for about 60 minutes and then take out, change the knife into small pieces, and then put into the frying pan to deep fry for 3 minutes to pour out and set aside.

3, frying pan clean, put a little onion oil, add ginger, green and red pepper, onion, coarse cumin, chili sautéed until the aroma wafted out, put in the fried lamb chops, cook a little Huadiao wine, stir fry with a spatula, and finally sprinkle a little peeled cooked sesame seeds can be served.

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Hand torn mutton chops practice introduction

Product features: selected the best quality grassland mutton chops, no fishy flavor, taste fresh aftertaste.

This dish is characterized by fragrant, crispy, crunchy, fresh, tender and smooth meat.

And the cooking technique is exquisite, the selection of special materials, not the slightest stink of lamb.

After eating, there is still a lingering flavor on the lips and teeth, which is even more memorable.