Braised pork

Among the traditional Mongolian foods, braised pork is the most characteristic and representative. The method of hand-grilled meat is: cut off the artery in the chest cavity of the sheep, then peel it, remove the internal organs, cut the whole sheep into several sections and put it in the pot. After the water boils, add a little salt and onion, without adding other seasonings, and boil the blood. When eating, one hand grasps the meat and the other hand holds the blade meat, which is characterized by delicious meat and abnormal freshness.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)