Scrap and rice

Xinjiang's hands scratched rice, which clearly pointed to the use of hands to extract food, the lamb used in traditional foods was cut into short lamb ribs or spines, with around 30 per cent of thin meat remaining on the bones (e.g., never made with goat hoofs because of the heavy smell of goat hoofs). The main ingredients are rice, carrots, lamb. With its nutritional balance and a few hours of constant colour, it is common not only for guests, but also as a daily snack in the streets. Today, it is usually not scratched by hands, but still referred to as scratching rice. 1. The warmth of the lamb, which is often eaten in winter, not only increases the body ' s heat and resistance to cold, but also increases the hand-cooking of rice 2. The digestive enzymes, the protection of stomach walls, the repair of gastric mucous membranes, and the facilitation of the digestion of the spleen, are anti-age; What we're doing today is meat-cracking, sweet-cooking, bone marrow-cooking, chop-cooking, etc. Hair is the same。