通过中国良好农业规范、国家地理产品、ISO 22000及HACCP四重认证，建立从养殖到加工的全流程食品安全管理体系，确保生产的盐池滩羊产品品质稳定、服务保障

-18 ℃ frozen storage

Location: Refined from the forelimb and belly meat of Yanchi Tan sheep weighing less than 19 kilograms, original cut, non adhesive, no water injection, with a fat to lean ratio of 80%, low fat, and no burden. The meat is tender and tender, with a strong milky aroma and a faint sweet taste. Recommended method: ① Hot pot braised meat, blanched in a boiling pot until the color changes from bright red to gray white, then removed and dipped in sauce for consumption. ② Stir fried mutton Stir-fried mutton slices with Chinese onion or green scallion. Blanch the meat roll and remove it. Wash the foam on the surface with water. Pour oil into the pan and cook until medium cooked. Add dry chili, pepper and scallion. Stir until fragrant. Add the blanched lamb rolls, pour in soy sauce, cooking wine, and salt for seasoning. Stir fry over high heat until evenly cooked before serving