Steamed mutton with flour(fen zheng yang rou )

Steamed mutton with flour

Introduction:

"I saw this dish on the table. I suddenly remembered that I had done it a long time ago, but I haven't done it for a long time. Take it out to dry. It's a little bit new, but it's still delicious and suitable for winter. "

Production steps:

Step 1: wash the mutton and cut it into 2cm cubes.

Step 2: put in cold water, add a spoonful of cooking wine, soak for 10 minutes, take out part of the blood.

Step 3: Chop onion, ginger, garlic and chili pepper.

Step 4: a spoonful of Pixian Douban sauce.

Step 5: take out the mutton, control dry water, add ginger, half of the onion, bean paste, soy sauce.

Step 6: stir well and marinate for 20 minutes.

Step 7: pour the rice noodles on the pickled mutton.

Step 8: mix well, let each piece of mutton evenly wrapped with rice flour.

Step 9: stick the mutton with rice noodles one by one with toothpicks and put it on a larger, shallower plate.

Step 10: steam in a steamer over medium heat for about 40 minutes.

Step 11: hee hee, it's not shown in the picture. Later, when the mutton was half steamed, I secretly threw some carrot pieces to steam together, which was good-looking and delicious.

Step 12: the last step is to sprinkle the remaining minced green onion, red pepper, minced garlic and green garlic leaves (which I added later for color matching) on the steamed mutton, add oil in the frying pan, heat it up, and then pour over it.

Materials required:

Mutton leg: moderate

Rice noodles: right amount

Douban sauce: a spoonful

Onion, ginger and garlic: right amount

Small red pepper: right amount

Soy sauce: right amount

Oil: right amount

Garlic leaf: appropriate amount

Note: rice noodles: put the glutinous rice into the frying pan to dry fry, fry until the color is yellowish, then let it cool, and use the blender to smash it; the rice noodles I used were made by my mother at home, which is not the same as the rice noodles made by the previous method, but the taste is the same.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fen Zheng Yang Rou