Grass meal raw materials are selected from crop stalks and pastures that do not contain toxic substances, such as corn stalks, sorghum stalks, cereal straw, peanut husks, soybean husks, alfalfa, sand-wang, clover, red bean grass, and other pastures.

The mechanical choice is to use a sieve grinder that can smash the straw into 1 cm. The various raw materials are preferably crushed separately, ie, gramineous plants and leguminous grasses are respectively crushed in order to prepare feeds in proportion.

The preparation method is to mix the corn straw grass powder and the lotus root meal with 3:1 (in winter it is best to mix the grass powder with warm water at 40° C.), and then the mixed grass powder is piled in the fermentation room where the temperature is high, and the heap is 30- 50 cm thick square pile, insert a thermometer, cover the sack, straw mat, plastic cloth, or cover a layer of grass powder 3-6 cm thick to maintain its temperature and humidity; heap temperature reaches 50 °C, fermentation requires 1 - 1.5 days, when the wine smells, the fermentation will be successful. At this moment, the grass powder is soft, cooked, hot and fragrant; the indoor temperature should not be lower than 5°C, and the stove should be placed in winter; the humidity of the grass powder is used when the hand holds tightly. It is advisable to sew waterless drops, and after each fermentation, leave some fermented grass powder as the primer for the next fermentation.

100 kg of salt and 0.5 kg of bone meal are added to the fermented grass powder, and the appropriate amount of cornmeal, bran, bean curd residue and carrot are mixed and the sheep can be fed directly after mixing.

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