Steamed mutton with rice flour, also known as "halal steamed beef and mutton with rice flour", as the name suggests, is a snack of the Hui people and one of the traditional delicacies of Xi'an.

Steps 1. Cut the mutton into thin slices, add shredded green onions, cooking wine, minced ginger, refined salt, and MSG, mix well, and marinate for 10 minutes; 2. Add rice flour, aniseed, fennel seeds, and cardamom into the pot and stir-fry until fragrant.

Pour out and crush; 3. Stir-fry the spicy bean paste until fragrant, add a small amount of water, add crushed rice flour, mix evenly, put it into a basin, steam over high heat for 5 minutes and take it out; 4. Put the marinated mutton

Add pepper, Sichuan pepper oil, chili oil and steamed rice flour to the slices, mix well, and steam for 20 minutes; 5. Remove, add coriander, and drizzle with sesame oil.

Ingredients for steamed mutton with rice flour: mutton leg meat, minced ginger, chili powder, pepper powder, cumin powder, chicken powder, steamed meat with rice flour. Steps for steaming mutton with rice flour. Step 1: Soak the lamb leg meat in cold water to remove the blood, changing the water several times during the process.

(It is said that the mutton smell is mainly due to sheep blood) 2. Cut the mutton into finger-sized strips and add some homemade spicy steamed rice noodles with homemade Sichuan bean paste, cumin powder, Sichuan pepper powder, and chili powder.

Mix evenly with steamed pork rice noodles and mutton.