Steamed mutton
Overview
Aunt Thirteen and her father suddenly wanted to eat steamed pork with rice flour. Due to the epidemic some time ago, he was eating fatty meat more frequently. I said let’s buy mutton to make it. He said that you should fry the rice noodles yourself~ Yes, this job was arranged for me. I just bought the neighbor’s sweet potatoes, so I arranged the sweet potatoes to be at the bottom. I remembered that about thirty years ago, I once had delicious steamed beef in a famous local restaurant. It was spicy and fragrant, and it tasted very enjoyable. The boss saw that I was very happy with the meal and said that this steamed beef contains eighteen kinds of ingredients. After clever combination, we can make this delicious steamed beef. Now that I think about it, there are more than 18 ingredients to make this dish, but the steamed rice noodles made by many people are always unsatisfactory, mainly because they have not grasped several key points. I will mention them one by one below
Tags
- hot dishes
- home cooking
- cinnamon
- cooked vegetable oil
- coriander
- dried chili pepper
- ginger powder
- glutinous rice
- homemade red bean paste
- juancheng pixian douban
- light soy sauce
- lilac
- mutton
- old soy sauce
- oyster sauce
- rice
- rice noodles
- rice wine
- sichuan pepper powder
- star anise
- white sugar
- zanthoxylum bungeanum
- fragrant leaves
- green onions
- minced garlic
- pepper
Ingredients
- Cinnamon Appropriate amount
- Cooked vegetable oil Appropriate amount
- Coriander 1
- Dried chili pepper Appropriate amount
- Ginger powder Appropriate amount
- Glutinous rice 200g
- Homemade red bean paste Appropriate amount
- Juancheng Pixian Douban Appropriate amount
- Light soy sauce Appropriate amount
- Lilac Appropriate amount
- Mutton 250g
- Old soy sauce Appropriate amount
- Oyster sauce Appropriate amount
- Rice 200g
- Rice noodles 70g
- Rice wine Appropriate amount
- Sichuan pepper powder Appropriate amount
- Star anise Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- green onions 1
- minced garlic Appropriate amount
- pepper Appropriate amount
Steps
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Half and half glutinous rice and rice.
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Prepare spices.
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No need to wash them all, just pour the dry ones into the pot and stir-fry over low heat.
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Stir continuously over low heat to cook evenly.
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Fry until the rice grains are slightly brown and turn off the heat.
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After cooling, beat into powder. Don't beat too finely. The thicker ones will taste better after steaming.
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After beating, mix evenly, weigh out the desired weight, seal the remaining bags and store them in the refrigerator for future use.
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Add an appropriate amount of cooked vegetable oil, add two kinds of watercress and minced garlic.
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Stir-fry over low heat until the oil turns red, take it out and let cool.
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The back meat I bought today, if it is lamb chops (the kind with meat and ribs), needs to be steamed for two hours to remove the bones.
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Cut into thin slices.
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Add appropriate amount of ginger, oyster sauce, sugar, light soy sauce, dark soy sauce, pepper, rice wine, and pepper powder.
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After mixing well, add an appropriate amount of fried bean paste and more oil for frying the bean paste.
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Mix well again and add the weighed rice noodles.
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After adding water, mix well. Pay attention to the amount of water added. Add small amounts and many times to keep it in moderation! After adding rice noodles, pay attention to taste the saltiness. If it is salty, you can add some fried bean paste or light soy sauce.
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This sweet potato bought by a neighbor has an ugly shape, but it tastes pretty good, very sweet and glutinous.
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Cut the hob pieces into the meat and mix well, and let it sit for fifteen to thirty minutes.
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Put a drawer cloth on the steamer grid, put the sweet potatoes on the bottom, put the marinated meat piece by piece, bring to a boil over high heat, turn to medium heat and steam for half an hour, then steam on low heat for another half hour. Be sure to add enough water to the bottom of the pot to avoid burning the pot dry.
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Prepare cilantro and green onions.
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Cut the cilantro into sections and the green onions into florets. This is the remaining fried bean paste. I will prepare the beef stew tomorrow. It can be used as a dipping sauce.
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When it's out of the pan, sprinkle with chopped green onion and coriander.
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The taste is delicious.
