Mongolian Belly Pork

1, mutton cut into small pieces on a plate, put ginger slices and peppercorns, add salt 1/2 teaspoon, sprinkle with a moderate amount of white pepper, marinate for 10 minutes with your hands.

2. Put the marinated lamb pieces in the lamb belly.

3. Sew the mouth of the lamb belly with needle and thread so that the lamb is wrapped in the belly.

4: Sprinkle 1/2 teaspoon salt on the surface of the lamb belly.

5: Sprinkle with white pepper.

6: Using your hands, evenly coat the surface of the tripe with salt and white pepper.

7, lamb belly in the electric pressure cooker liner, add enough cold water does not exceed the surface of lamb belly, put ginger and pepper grains.

8, put red dates, angelica, astragalus and he shouwu.

9, cover the pot, power on the "meat button" "keep pressure button 20 minutes", began to boil, until the electric pressure cooker stops working, open the lid, add a pinch of salt to enhance the flavor, sprinkled with the right amount of wolfberry can be.

The production method of belly wrapped meat is mainly:

,

, fresh sheep cake meat with bones chopped into small pieces, wrapped into a complete sheep stomach (sheep stomach), add a little salt,

Take the lake water on the spot to moisturize. Afterwards, the mouth of the belly is sealed directly with a red willow branch and a hollow reed stick is inserted into the seal for exhaust,

to prevent the belly from inflating and bursting open when it is heated.

Spread the burned charcoal evenly into the yellow sand.

Then the prepared tripe is completely buried in the hot yellow sand, exposing only the reed sticks to exhaust.

Finally, take advantage of the retained temperature of the yellow sand at noon to bake for two to three hours.