1. Standard Ingredients:
Main ingredients: 5 kg lamb.
Auxiliary materials: 150 g refined salt, 150 g sugar, 100 g chopped green onions, 50 g ginger powder, 100 g sorghum wine, 10 g monosodium glutamate, 5 g fennel powder and 2.5 g clove powder .
2. Processing method:
Rectification of raw materials: select hygienic and high-quality fresh lamb, remove bones, fat, tendons, etc., cut into pieces along line of muscle fibers, and then cut into meat strips 7 cm long and 3 cm wide.
Preparation: put cut strips of meat in a saucepan, add same amount of water as meat, and cook for about 3 hours. Cook until minced pork can be torn apart by hand. After cooked pieces of meat are removed from pan and allowed to cool, they are placed in a stone mortar and pounded with a wooden stick, while rubbing with hands so that pieces of meat disperse.
Dry-searing: Rub scattered pieces of meat into pot, dry-fry them over a warm fire, and wipe them down with a clean washboard while frying. Stir-fry for about 3 hours, add chopped green onions, chopped ginger, chopped dill, chopped cloves and sorghum wine and fry for another hour. Add sugar, refined salt, monosodium glutamate and continue to fry, stirring, for half an hour. When lamb becomes completely fluffy and fibrous, it can be removed from pan, and after cooling it will be a ready-made product.
3. Product properties: light yellow color, fluffy and slender, meat is soft and tender, salty and sweet.