1. Fried rice. Regular rice, to which is added an appropriate amount of pepper, grass nuts, star anise and pepper. Stir-fry in a dry skillet over medium heat until the rice is brown.

2. Break the rice into rice flour. Use a juicer to break up the sauteed rice as finely as possible.

3. Cut the lamb into 4cm cubes. (It is likely that in Binchuan you will use black lamb, but in Germany you will have to use lamb.)

4. Rub the fresh ginger into powder.

5. Put the rice noodles, lamb and ginger powder into a bowl and mix together, to which you add the appropriate amount of wine, salad oil and water.

6. Mix the lamb into the pot and steam for 45 minutes.

7. Chop the scallions and cilantro finely and put them in a small bowl, add pepper oil and chili oil to a small bowl.

Note: The quality of the pepper is very critical, not pure or too long pepper out of the flavor, there will be a bitter taste! Of course, we only use home mom's own sunshine mountain pepper.

Steamed lamb steamed according to their preferences add green onions, cilantro, peppers and chili oil can be eaten on it ~ ~ ~ ~