1. Prepare the required raw materials.
2. Cut the ginger and garlic into rice, prepare the peppercorns and rice noodles.
3. Peel the potatoes and cut them into small cubes, soak them in water to remove the starch; cut the tendon into medium-sized pieces.
4. Put the cut meat slices into a bowl, then add Pixian Douban, chili powder, ginger garlic rice, miso, oyster sauce, chicken essence, MSG, fermented rice, a little fifteen spice, light soy sauce, and peppercorns.
5. After mixing well, let it stand for about 15 minutes.
6. Add rice noodles.
7. Mix well.
8. Add the drained diced potatoes and sunflower oil and mix slightly.
9. Add red oil and mix well.
10. Put it into the steaming pan, put it in the steamer, turn on high heat, turn to medium heat and steam for 20 minutes after SAIC.
Tips:The rice noodles I use are salted. For white rice noodles, add a little salt to the meat. In addition, the sauce in the seasoning is the kind of dark sauce, not yellow sauce or sweet sauce. If distilled rice is not available, replace it with cooking wine, but distilled steamed meat is more fragrant.
