It is actually most appropriate for me to answer this question.

First of all, because I am a native of Xilinhot, Inner Mongolia and a professional chef, and I am also a professional chef in a Mongolian restaurant.

The most authentic way to make hand-grilled mutton is to boil a pot of water, a pot of bone-in mutton and a handful of salt, and simmer it for forty minutes before it is ready to eat.

You may ask why it is so simple. It is because the mutton in Inner Mongolia is fresh and delicious enough and does not require too much seasoning.

Just salt is enough. This is the authentic way to make hand-made meat in Inner Mongolia.

But if you do this, you definitely can’t eat mutton from outside Inner Mongolia. The mutton smell is too strong and you have to add various seasonings.

I hope my help can help you. I am happy to answer your questions. Mongolian hand-grilled mutton recipe. Ingredients: 250 grams of lamb chops, 1 piece of green onion, 1 piece of garlic, 0.5 star anise, 4 peppercorns, 15 salty and fresh taste. The cooking process takes half an hour.

Unknown difficulty level 1: Boil the lamb chops in cold water and add ginger slices.

After the water boils, remove the foam and drain the lamb chops.

2 Prepare ingredients: scallions, ginger slices, whole cloves of garlic, star anise, Sichuan peppercorns. 3 Put the lamb chops and ingredients into the pressure cooker.

Add water to level with ingredients.

Add appropriate amounts of salt, light soy sauce, and cooking wine.

Select "Meat" in the pressure cooker and start cooking.

4 Make the sauce: Add appropriate amounts of light soy sauce and dark soy sauce to minced garlic.

This sauce must be prepared, it is super delicious when dipped in lamb chops.

5 After the pressure cooker stops, take it out and start eating!

In Xinjiang, we don’t call it hand-picked mutton, but hand-picked mutton.

I have lived in Xinjiang for nearly sixty years, and I live in Altay, northern Xinjiang.

When it comes to how to cook mutton with your hands, our Altay recipe is very authentic.

Altay is located in northern Xinjiang, where water and grass are rich and fertile, and the nomadic "Kazakhs" live there.

The Kazakhs are mainly nomadic, and their living habits focus on beef, mutton and dairy products.

There is a kind of sheep in Altay called "Altay big-tailed sheep". The meat is delicious and has no smell.

As the locals say: Drink the mineral water, eat the Chinese herbal medicine, and walk the golden road.

The main natural grassland is pollution-free, and the water source is iceberg snow water from the Altay Mountains. It has high mineral content. Altay means "Golden Mountain" in Mongolian.

It is common for locals to eat hand-caught mutton. Let me introduce to you the processing method of our Altay Kazakh people.

First, choose a sheep from that year. The locals call it a sheep that has not been in love. It is about 15 kilograms, butchered and skinned. Add water to a large pot and boil. Boil the water to make blood foam. Turn to high heat for half an hour, then reduce to low heat and simmer for an hour.

Ripe.

No seasonings are added, the taste is original, the meat is delicate and fragrant.

The locals clean the sheep's internal organs and cook them with the meat to make them taste more delicious.

Take out of the pot and put it into a large plate. Slice the skin sprouts (onions) and put them into a bowl. Boil them twice with broth to remove the spiciness of the onions. Add a little salt and pour it on the cooked meat to get a plate of original juice.

The original, fragrant and attractive hand-caught mutton is done.

When the meat is served, the eating process is also very particular.

First, the host should hand over the knife for eating mutton to a respected old man or guest (respect for the old man and the guest). This person will use the knife to cut a piece of the cooked sheep head face for his own consumption, and then cut the sheep ears.

Cut a piece for a young child to eat, which means asking the child to do the work.

Afterwards, the knife was returned to the owner, who then began to formally cut the meat, and everyone could eat fat or thin according to their own preferences.

When eating meat in Xinjiang, it is important to eat it in its original flavor and without any other condiments. In Kazakh language, a pinch of salt can determine whether it is fragrant or not.

We locals have a special liking for hand-caught mutton. When guests come, they like to say, cook some meat and drink some (wine), because cooking meat is very common and elegant without losing face.

The last step is to cook the meat under the broth, which is commonly known as "Naren" in Kazakhstan. The noodles are mixed with the meat and cooked in advance. The noodles are stretched into a width of two fingers and cooked and poured on top of the meat.

Think about the deliciousness of noodles cooked in broth. Eat meat in a big bowl and drink wine, Kazakh butter milk tea, the original flavor of the broth... a real life of doubt!

Having said so much, the same sentence remains: We welcome tourists from all over the country to come to the beautiful Xinjiang Altay for sightseeing, tasting delicious food, and experiencing the original pastoral scenery.

The people of Altay will give you a different feeling, returning to the pure land of nature - Altay!

Just boil it in water!

After being exhaled, eat it with toxins like chive flowers or soy sauce!

In our Inner Mongolia hand-braised mutton, the focus is on the mutton.

If the mutton you choose is real pasture sheep, the method is very simple: add cold water to the pot to foam the mutton, boil over high heat for about 20 minutes, skim off the blood foam, add an appropriate amount of salt according to personal taste, turn to medium heat and simmer for another 10 minutes before eating.

, dipped in chive flower sauce is really a treat.

If the mutton is fed with feed, it is recommended that you make braised mutton.

Boil over low heat with a pinch of salt.