About half an hour.

You can use bamboo chopsticks to insert them directly into the bottom of the pot, which will stick to the chopsticks when cooked, or you can taste the rice at the bottom of the pot, because the rice starts from the top and cooks downward, and as long as the rice at the bottom of the pot cooks, it's all cooked. It also depends on what tool is being used, if you are steaming in a microwave oven it will take fifteen minutes, and a rice cooker will take a little longer, usually about half an hour.

It is a specialty of the Xinjiang side of the food, the price is particularly cheap. It is usually steamed for about 30 minutes, because the mutton is relatively tender, if the steaming time is too long, it may steam the mutton to the old, if the steaming time is too short, it may be its fishy flavor is relatively heavy.

The production method of belly wrapped meat is mainly:

Fresh lamb cake meat with bone chopped into small pieces, wrapped into a complete sheep stomach (sheep stomach), add a little salt, take the lake water on the spot to moisturize. After that, directly with a red willow branch to seal the mouth of the sheep belly and insert a hollow reed stick at the seal for exhaust, to prevent the sheep belly from bursting open when inflated by heat.

Burned charcoal evenly spread into the yellow sand. Then the made belly meat completely buried in the hot yellow sand, only exposed reed rod exhaust. Finally, use the preservation temperature of the yellow sand at noon to bake for two to three hours.