Steamed Lamb Recipe

Steamed lamb is a traditional noodle dish that many people like to eat. The method of steamed lamb is also relatively simple. The most important thing is to prepare an appropriate amount of thin noodles, an appropriate amount of celery, an appropriate amount of ginger, and then cut the ginger into shreds, cut the garlic into slices, and prepare some lean meat and cut it into cubes. After all the above ingredients are prepared, you can make the steamed lamb. Let's learn about this aspect below.

Steamed Lamb

Main ingredients: appropriate amount of thin noodles, appropriate amount of celery. Method/Steps 1. Cut the ginger into thin shreds; peel the garlic and cut into slices; wash and cut the celery; dice the lean meat (no water should be present, as water will cause foaming when frying the meat and affect the flavor). Prepare all the ingredients. 2 Put the vermicelli into the steamer and boil the water for 2 minutes before turning off the heat. You can also ignore this step and steam the noodles for a longer time in step 6, so that the noodles will not easily clump together. Which method to choose can be determined based on the size and degree of enclosure of your own wok. 3 While boiling water to steam the noodles, prepare a wok. After the wok is heated, pour in an appropriate amount of cooking oil. When the oil is hot, add dried chilies, star anise, and shredded ginger, and stir evenly with a spatula. 4 Wait until the color of the shredded ginger begins to darken, pour in the lean meat, stir evenly with a spatula, and when the meat turns completely white, pour in an appropriate amount of soy sauce and continue to stir evenly; during this process, you need to add an appropriate amount of water to the edge of the pot to prevent the dish from being burnt. 5 When the lean meat is about 70% to 80% cooked, use a spatula to scoop out the soup in the iron pot into a bowl, then add the chopped celery into the pot and stir-fry. 6 Pour the prepared noodles into the frying pan, break them up, evenly pour the soup from frying the meat on the noodles, cover the pot and wait for two minutes. 7 When the water in the pot is almost dry, mix the noodles and the vegetables below evenly, cover the pot, wait on low heat for two minutes, and the delicious and authentic steamed noodles are ready.

Method 2

Ingredients: wet noodles, green beans

1. Slice the pork belly and marinate with cooking wine. Steamed Lamb

2. Remove the ends and old stems of green beans, break into small pieces, and wash them clean.

3. Slice the onion, ginger and garlic. (I used ready-made minced garlic)

4. Apply oil to the noodles and shake them loose to prevent them from sticking.

5. Add a little more cooking oil to the pot, add the pork belly and stir-fry over low heat until it turns brown and oil releases, then add the scallion, ginger and garlic and stir-fry until fragrant.

6. Add the beans and stir-fry over high heat for a while, then add thirteen spices, chicken essence, pepper, salt, Lao Gan Ma, light soy sauce and dark soy sauce and stir-fry evenly.

7. Add clean water almost covering the ingredients and bring to a boil over high heat.

8. Turn to low heat, shake out the noodles, and place them loosely on the ingredients. Cover the pot and simmer until you hear a small crackling sound from the bottom of the pot.

9. Turn off the heat and simmer for 5 minutes. Open the lid and mix well to make the color even.