Authentic hand-grabbed meat production method is as follows: lamb chop 2.5kg, ginger 30g, pepper 3g, refined salt 12g, green onion 30g.
1. Wash mutton with cold water, soak it for 20 minutes for 3 times, and remove blood.
2. Boil half a pot of water with green onions, blanch the lamb chops for 3 minutes to remove blood foam and odor, and rinse the blanched lamb chops with warm water.
3, half a pot of warm water into the lamb chops, ginger slices, pepper boxes, high fire cooking 10 minutes, turn to low heat and slowly cook for an hour and a half, until the mutton deboned.
4, lamb chops on the table, topped with a layer of soup, evenly sprinkled with fine salt.
5. Hand-grabbed meat product map.