Steamed lamb production steps:
1.*Preparation materials**: You need to prepare 500 grams of mutton, green onions, ginger, garlic, spices (star anise), salt, cooking wine, chicken broth and other seasonings.
2.*Lamb Processing**: Wash the lamb and cut it into pieces, place it on a plate and sprinkle with green onions.
3.*Add seasoning**: Put ginger slices, garlic slices, and spices on top of the mutton, and pour an appropriate amount of cooking wine.
4.*Steaming**: Place the plate with the lamb in a steamer that has been boiling and steam for 15-20 minutes.
5.*Seasoning**: Replace the steamed lamb in a soup bowl, sprinkle with an appropriate amount of salt, put the green onion segments, and pour in the chicken broth. If chicken broth is not available, it can be replaced with water.
6.*Steaming again**: Put the soup bowl with the lamb in a boiling steamer and steam for 15-20 minutes.
Precautions.
There are a few things to keep in mind when making steamed lamb.
It is best to remove the membrane from the lamb to reduce the fishy smell.
When making it, you can also add more green onion and ginger to remove the smell, or put a few hawthorns, radish, and mung beans to remove the smell.
Carrots or white radishes can be added and steamed.
It would be better to put some goji berries in the last few minutes and steam them for a few more minutes.
Mutton should not be eaten with pumpkin, watermelon, catfish, buckwheat, bean paste, and plum vegetables.
Do not add vinegar to eat mutton, otherwise the internal heat will attack the heart.
It is not advisable to drink tea immediately after eating mutton, nor should it be advisable to drink tea while eating mutton.