The steamed lamb chop with soy sauce is a common dish in Shangdong Province.Mutton has a very good role in nourishing yin and Yang, which is very suitable for the elderly to eat in autumn and winter. It is steamed with lamb chops and fried rice flour to make vegetables. It has the functions of invigorating the spleen, warming the liver and promoting the eyesight and blood circulation.
How To Make The Steamed Lamb Chop with Soy Sauce
Put the rice noodles into the frying pan, stir fry for a moment with a small fire, then put it out of the pan and put it in a bowl to cool
Add a proper amount of salad oil into the wok and heat it up. Add the chopped green onion and ginger into the pan to stir fry the flavor. Then add the milk rot, salt, cooking wine, bean paste, sweet noodle sauce, soy sauce, sugar and MSG into the wok to make the flavor juice. Wash the tender coriander leaves, pick and wash the chives, drain the water, and cut the chives into small circles for use
Wash and clean the lamb chops, cut them into long strips first, then chop them into 4cm size each pieces, put them in the basin, pour in the stir fried flavor juice, mix well, marinate for 30-60 minutes. Then take out the juice and water, put them into another basin, sprinkle rice noodles and mix well, then drop a little sesame oil and mix well
Take a steamer drawer, and use the washed lotus leaf or green vegetable leaf to pad the bottom, and put the lamb chops on it. Add more water to the steamer and bring it to a boil. Put it into the drawer with lamb chops. Steam in high heat for 1 hour. Turn off the heat. Take out the drawer. Sprinkle the chives and cilantro leaves on the steamer while it is hot. Pour a little sesame oil on it and put it on the table in a large flat plate.