the method of steaming mutton with powder in Yimen, Yuxi
The production material of steamed mutton with powder: main ingredient: mutton (hind legs) 5g
auxiliary material: indica rice powder (dry and fine) 2g
seasoning: green onion 5g, ginger 3g, cooking wine 3g, watercress hot sauce 5g, fennel seed [fennel seed]. The method of steaming mutton powder:
1.
Slice mutton, add shredded onion, cooking wine, Jiang Mo, refined salt and monosodium glutamate, mix well and marinate for 1 minutes;
2.
Stir-fry rice flour, aniseed, fennel seeds and Alpinia katsumadai in a pot, pour out and crush;
3.
Stir-fry the spicy bean paste until fragrant, add a little water, add the crushed rice flour, mix well, put it in a pot, steam it on a drawer for 5 minutes, and then take it out;
4.
Add pepper, pepper oil, Chili oil and steamed rice flour to the marinated mutton slices, mix well, and steam for 2 minutes;
5.
Take it out, put coriander on it and pour sesame oil on it.