Winter to eat more beef and mutton, the two most common ways to eat mutton in the hometown is steaming and haggis soup, every New Year's Festival, dad's comrades-in-arms and various friends come to the house, the family will kill sheep, and are the kind of natural grazing of the village grandfather, that mutton that is called a fragrant ah, generally is the meat on the body of the sheep cut open to make tamales, sheep hands and feet and offal are stewed into haggis soup, the most delicious. Today, Saturday, there are freshly slaughtered beef and mutton for sale at the entrance of the vegetable market, I did not hesitate to buy more than a pound back, steamed a pot of spicy flavored steamed lamb, so delicious ~ ~
Ingredients: 700g of lamb chops with skin, 150g of spicy steamed meat powder, one potato;
Ingredients: salt, soy sauce to taste, shallots, ginger to taste, paprika, pepper powder to taste;
method:
1, the ingredients are as shown in the picture, I bought the lamb chops with skin, the lamb with skin is delicious;
2, soak the lamb in water for more than one hour to soak in blood water;
3, wash the lamb, drain the water, add salt, steamed meat powder, chopped ginger and green onion, an appropriate amount of soy sauce, grasp well;
4, I myself like spicy, but also added a little pepper powder and paprika, do not like too spicy and too spicy can ignore this step Ha;
5. Grasp well again;
6, potato peeled washed and cut into pieces, with the lamb together to grasp well, the whole process of grasping if a little dry, you can add a little water, to make each piece of meat evenly wrapped in steamed meat powder, yard taste half a small time;
7, put the lamb in a small bowl and put the potatoes on top;
8, the steamer put a large pot of water at one time, boil, when the steam comes up, put the lamb on the high heat to steam for an hour and a half, and then change the medium heat to steam for half an hour;
9, the steaming process in the steamer side of the vegetable leaves, and then use high-temperature plastic wrap to put the lid and edge film on the pot, so that the steam is not easy to come out, conducive to steam locked in the steamer, steamed meat is very tender, will not dry dry loose kind;
10, steam the lamb until cooked rotten spit oil;
11, out of the steamer buckled on the plate, eat while hot ~
tips：
1, steamed meat powder can be used five-spice or spicy, the taste is very good, steamed pork ribs, steamed pork belly are the same practice; 2, steamed meat in the steamer side of the vegetable leaves, and then use high-temperature plastic wrap to cover the pot and edge film, so that steam is not easy to come out, conducive to steam locked in the steamer, steam out of the meat is very tender, will not dry dry and scattered kind, this is our hometown practice, for your reference;
3, I like heavy mouth, so add more paprika and pepper powder, generally with the taste of spicy steamed meat powder is enough;
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