1. soak the frozen meat in cold water for 5-1 hours. 2. Put the whole piece or cut into long strips into a cold water pot to cook (be sure to put the pot in cold water). 3. In this process, skim the floating foam for 3 to 4 times (the floating foam must be cleaned). 4. After skimming the floating foam, put cook the meat ingredients (ginger slices, pepper, granular salt, etc.) into the pot under boiling state, cover the pot and bring to a boil. 5, change to a small fire for one hour, chopsticks can be easily inserted, and the meat can be cooked. 6. Take out the meat and cut it into long strips (if it is a whole piece, it can also be eaten in a whole piece) and put it in a plate. You can also sprinkle some coriander foam on it. 7. Add garlic paste, vinegar, monosodium glutamate and salt to the small bowl. Garlic paste is the main ingredient, so put more. If you can't eat acid, you can add a little water. If you like dry food, you can use monosodium glutamate powder, pepper powder, cumin powder, Chili powder and pepper powder as dipping materials.

White yak is unique to Tianzhu County, Wuwei City, Gansu Province. It is known as the Pearl of the Plateau, and it is a rare and precious local semi-wild endemic population in China and the world. It grows in severe natural conditions with cold and anoxic air, dry season and frozen period of about half a year. Here, the sky is blue, the water is clear, the grass is lush and flowers mixed with Chinese herbal medicines are in full bloom, and the snow-white yak and green grassland are painted with smoke and long flutes. White yak meat is tender and delicious, with the characteristics of high protein, low fat and rich minerals. It is a pure natural health care green food.

The average weight of adult bull is 264.1kg, and that of female yak is 189.7kg. The slaughter rate is 52.%, and the ratio of flesh and blood is 1: 2.42. White yak meat contains 21.13% protein, which is 4% higher than other beef, and the proportion of globulin is high. The fat content is only 1.41%, which is 3 to 8 percentage points lower than that of other beef. The carotene content per kilogram of fat is 19.1 grams, which is 2.65 times that of ordinary beef. 1.15% minerals such as calcium and phosphorus; It also contains a variety of trace elements and amino acids needed by human body, and the proportion is appropriate and easy to absorb; The heat energy value is as high as 2297.43 kcal/kg, which is 6-1 kcal higher than that of other beef, and it has a significant effect on enhancing human disease resistance, cell vitality and organ function. In fact, to put it bluntly, the biggest feature that distinguishes it from ordinary beef is its tender meat, rich nutrition, safety and health.