Steamed mutton with rice flour
I saw this dish on a dish, and I suddenly remembered that it was cooked a long time ago. It had been a long, long time since I hadn't cooked it for a long time. Hurry up and take it out to dry it. The recipe has been slightly updated, but the taste remains the same. It is very delicious and suitable for winter.
Recipe Recommendations
- lamb shank appropriate amount
- rice noodle appropriate amount
- bean paste a spoonful
- small red pepper appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed mutton with rice flour
1
Wash the leg meat and cut it into squares of about 2 cm.
2
Put it into cold water, add 1 spoonful of cooking wine, soak for 10 minutes, and remove part of the blood.
3
Chop green onions, ginger and garlic for later use, chop small red peppers for later use.
4
One spoonful of Pi County bean paste.
5
Fish out the mutton, dry the water, and add shredded ginger, half of the shredded onions, bean paste, and soy sauce.
6
Grip well and marinate for 20 minutes.
7
Pour the rice flour on the marinated mutton.
8
Mix well until each piece of mutton is evenly wrapped in rice noodles.
9
Use a toothpick string of mutton dipped in rice noodles and place them on a larger and shallower plate.
10
Put on a steamer and steam for about 40 minutes over medium heat.
11
Hehe, it doesn't show in the picture. Later, when the mutton was halfway steamed, I secretly threw some carrot pieces and steamed them together. It was beautiful and delicious.
12
The last step is to sprinkle the remaining shredded green onions, red peppers, minced garlic, and green garlic leaves (which I added later to color) on the steamed mutton, add oil in a wok, heat it, and pour it on it.Steamed mutton with rice flour Make Tips
Rice Flour: Place glutinous rice in a wok and dry-fry it until it turns slightly yellow, then remove and let cool before grinding it with a blender; The rice flour I am using was made by my mom at home, and while it is slightly different from the flour produced by the method above, it tastes just as good.