The pretreatment of the raw material including washing, bone and skin (or may not) to bone, skin, lymph and to remove unfavorable processing part. All kinds of products used by raw materials such as pork, beef, lamb, rabbit meat (fresh or frozen), washing with water, remove all surface contamination, should be cut down to the foot ring, then segment. General pigs are divided into front legs, back and rib three sections; Cattle slices along the 13th root ribs transverse on the front and back into two paragraphs; Mutton is generally not segmented, usually entire eviscerate or whole bone. If segment, respectively to eviscerate peeled and progressive stripping out the meat from the block after spine, ribs, leg, and all the hard bone and cartilage. Boning knife is sharp, the depth of the drawing frame nowadays knife with joint close, not too deep; Excluding frame and the leg bone, must pay attention to guarantee the full of meat, avoid meat and bone residue. If you want to leave, such as feet, braised pork ribs, yuan, should be in front of the bone or bone after cut retained according to site selection.

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