1, time: into the late fall and early winter time (when there are no flies)
2, cool place, preferably the kind of bungalow, there is no sunshine, air-dried meat is mainly shade-dried, not sun-dried.
3, the selection of materials, fresh lamb, freshly killed sheep is best (ticking blood of the kind), due to personal taste selection, the best leg muscles, fiber filaments thick, chewy, good taste.
4, will be written into strips of mutton, remember to cut back into the shape of a line, you can hang up (I do not know understand), that is, between each piece of meat connected.
5, with salt sand (you can put pepper and anise powder, but I should experience, in fact, mutton only need to use salt is very fragrant), salt can be a little bit more, but really light mouth, but not more than too heavy, but not too little, as long as to ensure that it does not rot can be, if the day is cold is not afraid.
6, with a stick (bamboo pole is best), either hurry up the clothesline, it is best not to use wire, rusty hanging up, put in the shade, there is a northwest wind is best.
7, two or three months, it is estimated to waxing or early spring, air-dried meat a cool good, you can start the next step (anxious friends about a month or so, as long as the lamb outside the skin air-dried, there is a certain luster, inside the dry to seven or eight percent can also be).
8, the long strip of dried meat cut into small sections, into the frying pan frying, we can try to put a small amount of their own grasp of the fire.
9, the last plate, simple and delicious, clean and hygienic, excellent taste, you can fry Hou sprinkled with some cumin powder.