Health benefits
Mutton: enhance immunity, maintain skin and mucous membrane health
Zanthoxylum bungeanum: dehumidify and dehumidify
Cinnamon: disperse blood stasis and reduce swelling
Ingredients
Mutton ( 1kg ) | |
Zanthoxylum bungeanum ( 4 pcs ) | Pepper pepper ( 2 pieces ) |
Dry ginger ( 2 pieces ) | Cinnamon ( 1 small section ) |
Geranium leaves ( 1 piece ) | Cooking wine (appropriate amount) |
Salt ( appropriate amount ) | Oil ( appropriate amount ) |
Grass Fruit ( 1/4 of 1 ) | Homemade chili oil ( appropriate amount ) |
Cilantro ( 1 tree ) | Fragrant seeds ( 10 capsules ) |
How to make homemade mutton steamed rice flour
1. Prepare all the materials first.I first put 4 pieces of Sichuan peppercorns, 2 pieces of Sichuan peppercorns, 2 pieces of dried ginger, 1 small piece of cinnamon, 1 piece of fragrant leaves, 10 pieces of Xiangzi, grass Use a food processor to beat 1/4 of the fruit into powder and set aside.
2. Prepare the mutton, wash it and cook it in a pot, remove the mutton When the blood is ready, put the mutton into a stainless steel bowl, add the prepared seasonings, and mix evenly with a spoon.If you feel that the rice noodles are dry after adding them, add cooking wine.The rice noodles and seasonings must be stuck together through the cooking wine.Don't make the lamb too dry or too wet.
3. Mix evenly with a spoon and add water to the big pot, put the mutton and the pot into the big pot Cover with the inner lid, marinate for 1 hour, steam over high heat for 1 hour, then turn to low heat and steam for 2 hours.
4.After a total of 3 hours, turn off the heat and wait for 10 minutes before you can open the pot and put it on the plate.
Tips
If you can't buy noodles, you can make them at home.Wash the rice, dry it, stir-fry it until fragrant, and grind it into powder using a machine.Do not open the lid of the pot while steaming.
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