1. Take lamb ribs, about 1500 grams, and chop into sections.
2. Add sliced ginger, green onion, and cooking wine and stir well;
3. Soak in cold water for two hours;
4. Rinse the blood, squeeze the water, put steamed rice sauce, dried tangerine peel, sea pepper noodles, pepper powder, cumin powder;
5. The grip is even, and the code is 10 minutes;
6. Pour the steamed powder, sprinkle some water, and let the lamb chops evenly coat the steamed powder.
7. Boil water and place lamb chops in a steamer;
8. Boil the water and put the steamer;
9. Steam on medium heat for 1 hour in SAIC, then sprinkle with coriander.
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