One lamb chop, 50g rice flour, bean paste 1 spoon, cooking wine 1 spoon, two spoonfuls of pepper, ginger 10g, soy sauce 10g, soy sauce 10g (increase or decrease according to personal taste), a little salt and sugar/kloc.

Steps:

1, wash fresh lamb chops; You don't need to be too big to cut into small pieces! Add a spoonful of light soy sauce, a drop of light soy sauce, a little salt, about 8 Chinese prickly ash granules, a spoonful of white sugar, two spoonfuls of cooking wine (more can remove fishy smell), and finally add a spoonful of rice wine (tender and smooth meat) to marinate for about 20 minutes.

2, ginger and garlic minced (very fine) not too much, put the lamb chops, then put a spoonful of curved bean paste (put a spoonful for children) and mix well with the lamb chops.

3. Prepare 4 potatoes, cut them into small pieces with a hob, and add appropriate amount of salt.

4, steamed meat powder and rice noodles, the ratio is 1:3, steamed meat powder should not put too much, rice noodles can also be put more, these two kinds of rice noodles and this lamb chop are mixed evenly.

5. Put the potatoes in the buckle bowl first, and then put the sheep on the potatoes.

6. Start of steaming: steam with high fire, steam with SAIC, and then steam with low fire for 30 to 40 minutes.

7. After steaming, you can sprinkle some pepper on it and put some chopped green onion, garlic sprouts or parsley segments.

8, eat out of the pot.