2. Pickled mutton pieces are placed in the belly of the sheep.
3. Sew the mouth of the lamb belly with needle and thread, and wrap the mutton in the lamb belly.
4. Sprinkle 1/2 teaspoons of salt on the surface of lamb belly.
5. Sprinkle with appropriate amount of white pepper.
6. Spread the salt and white pepper evenly on the surface of the lamb belly by hand.
7. Put the lamb belly into the inner container of the electric pressure cooker, add enough cold water to the surface of the lamb belly, and add ginger slices and pepper granules.
8. Add red dates, angelica, astragalus and Polygonum multiflorum.
9. Cover the pot, press the "meat button" and "pressure button for 20 minutes" to start cooking. When the electric pressure cooker stops working, open the lid, add a little salt to taste, and sprinkle with proper amount of Lycium barbarum.
The making method of belly-wrapped meat mainly includes the following steps:
Chop the fresh mutton cake with bones into small pieces, wrap it in a complete sheep belly (sheep belly), add a little salt,
Take the lake water locally to moisten it. After that, directly seal the mouth of the lamb belly with red willow branches, and insert a hollow reed stem at the seal to exhaust.
Prevent the lamb belly from expanding and bursting when heated.
Scatter charred charcoal evenly on the yellow sand.
Then the prepared belly wrapped meat is completely buried in the baked yellow sand, and only the reed stalks are exposed to exhaust.
Finally, you can bake the yellow sand for two to three hours at noon.