Ingredients ?

250g of lamb shank

2 tbsp of peppercorns

1 tbsp of yellow wine

1 tbsp of grated ginger

1/4 onion

1 tbsp of spicy bean paste

1 tbsp of soya sauce

1 tbsp of sugar

? tsp of cumin powder

1/4 tsp of pepper powder

1 tsp sesame oil

3-4 tbsp steamed rice noodles

How to make steamed lamb ?

Peppercorns into the pot, add 1 small bowl of water, boil and then turn to low heat and continue to cook for 2, 3 minutes off the fire, when the water cools naturally remove the peppercorns do not want to, peppercorns water to stay.

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Lamb sliced, put into a container, pour into the cooled pepper water to grasp and marinate for more than 15 minutes (the longer the better, the better the removal of stink effect).

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Pour off the pepper water, add yellow wine, spicy bean paste, soy sauce, sugar, cumin, pepper, sesame oil, and ginger, onion shredded and mix well, marinate for 30 minutes to make the mutton flavor.

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Mix the marinated lamb with the rice noodles.

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The steamer can be steamed for 15-20 minutes by adding a suitable amount of water and boiling it over high heat, then put it into a cage drawer and steam it for 15-20 minutes over high heat.

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Tips

1, lamb beforehand with pepper water marinade, you can have a good de-fishy effect. Then add onion and ginger and other marinade, it will make the flavor of lamb more fragrant.

2, rice flour is very absorbent, the final mix should be appropriate to add some water, so that the steamed lamb can maintain a very tender meat and texture.