Raw materials:
Beef or mutton one catty, flour one and a half catty, pepper flour one or two, salt appropriate.
How to do:
1, do not choose too lean meat, suitable for the selection of the fat. Do not use tendon and so on.
2, beef, choose three fat and seven lean, cut small finger thick inch long strip. Mutton, ribs with more fat, cut blocks and cut strips into.
3, meat cut and put in a pot, add pepper, salt, mix well with your hands, dry for a while to taste.
4, add a cup of water, and then began to meat mixing flour, do not pour the flour all at once, that mixing is not uniform. Pour one-third at a time, mix well and then pour, do not add too much water, we are not and noodles. Our purpose is to make the meat evenly wrapped in flour, really and flour we will steam out into a meat sandwich.
5, flour and meat mixed well, on the cage drawer. Steamer cloth to be thicker, choose a large piece of gauze, more layers. Spread the noodles and meat evenly, and turn on the high heat to steam.
6, about half an hour later, open the lid to see, the meat side of the turn over again, turned over and then steamed for another half an hour, to ensure that both sides are steamed through.
This out of the basic is almost the same, outside the sale of the noodles to more, we eat at home, the meat can be a little more, the only constant is the garlic less, on the one hand, to beat the garlic water mixed in, you can also mix in some of the green onions, on the one hand, more to peel a few heads of garlic, not chewing on raw garlic this steamed meat on the powder is too greasy, not good
.