Steamed Beef with Vermicelli

Soak the glutinous rice and rice in water for four hours, take it out, control the water and dry it, it will take about a day.

Select the fat and lean part of beef ribs and cut into 3 mm thick slices.

Boil the peppercorns, aniseed, cinnamon, bay leaves, nutmeg, etc. with water for about five minutes, then let cool and set aside.

Pour all the ingredients except the salad oil into the meat and stir thoroughly. Pour in the boiled pepper water and stir until the meat is fully absorbed. Finally, pour in the salad oil and stir to seal the taste. Cover with plastic wrap and put it in the refrigerator.

The next day, stir-fry the dried rice in a pot.

Fry until golden brown, pour it onto the chopping board and press it with the edge of a bowl to break the rice into pieces, but do not use a mixer. If it is too broken, it will lose the taste.

Mix the marinated beef and rice noodles thoroughly, then add water or beef broth and meat powder and eat evenly. Put it in a steamer and steam for about 60 minutes. You can turn it several times during this period to make it heat evenly. If there is little water, you can add hot water halfway.

The finished product is out of the pan, the rice essence and meat are tender. Perfect! You can put it in bags and freeze it, then put it in the pot and steam it for fifteen minutes before eating.

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