1. Wash the lamb belly, wipe dry, and cut into 3 cm long and 1 cm wide strips
2. Put the rice into the pan and fry, add the chopped dried chili, when the color of the chili starts to turn golden, add 15 peppercorns, stir fry the rice noodles and mash them into powder with a stone mortar.
3. Wash and peel the potatoes, cut into hob cubes, wash and dry cumin, sauté until fragrant, pound into coarse flour and steamed meat powder, 1 tablespoon of salad oil, a little salt, and stir in the potato cubes
4. Wash the steamer and dry it, put it on wet cotton gauze, and pour the potatoes into the steamer
5. Pour minced ginger, white onion, white pepper, chili powder, five-spice powder, fried cumin, salt and Pixian bean paste, pour into the lamb and stir well, pour in white wine, add 4-5 tablespoons of steamed meat powder, stir well
6. The amount of steamed meat powder needs to be mastered by yourself, it is better to cover the surface of the meat. Then put the meat on the potato noodles piece by piece, leaving a small pit in the middle, so that the steam can circulate better in the steamer.
7. Put some spices in the water (no need to leave it), so that the fumigated mutton has a slight bone-to-scent aroma. I feel that this does not conflict with the heavy taste of steamed meat
8. Add water to the pot, put the steamer on the basket, cover the pot, turn to medium and low heat after the high heat is boiled, and steam for 2 hours, subject to the fact that the chopsticks can easily pierce the lamb belly
