Ingredients:
– Beef rib meat: 1 kg (2 jin)
– Flour: 250g (half jin)
– Sichuan pepper powder: 10g
– Five-spice powder: 10g
– Ginger oil: 1 tablespoon (optional)
– Cooking wine: 2 tablespoons
– Light soy sauce: 2 tablespoons
– Salt: to taste
– Chicken bouillon powder: to taste
Preparation Steps:
1. Select beef rib meat with balanced fat and lean portions, avoiding cuts with tendons or membranes. Do not use shank meat.
2. Rinse the meat and cut into 5cm chunks. Combine all seasonings and mix thoroughly with the meat.
3. Note: The specified gram measurements are approximate and can be adjusted to personal preference. Use ample salt as the meat will later be coated with flour. If uncertain, evenly sprinkle salt to form a thin layer over the meat surface.
4. Marinate overnight. For optimal results, pat the meat surface dry before proceeding, as excess moisture will prevent flour from adhering properly during steaming.
5. Add flour in batches, mixing initially to coat each piece. Then transfer pieces individually to a separate bowl of flour, ensuring full coverage and compacting the coating firmly.
6. Line a steamer with cloth, arrange the coated meat, and steam over high heat for 20-30 minutes. Reduce to low heat and continue steaming for 90-120 minutes. While 90 minutes suffices for doneness, extended steaming enhances flavor absorption.
7. Approximately 10 minutes before finishing, place two flatbreads in the steamer to warm.
8. After steaming, break apart the meat and allow slight natural cooling. Serve accompanied by garlic and tea.
Tips:
– Ginger oil is optional and can be omitted, as it is not traditional in Hui Muslim cuisine. Sichuan pepper powder, salt, and five-spice powder are essential, while chicken bouillon is recommended. Other ingredients like soy sauce, cooking wine, ginger, and scallions are flexible additions.