Preparation

• step 1

  Put 500g diced leg mutton and 60g chopped scallion into a bowl, and mix them uniformly

• step 2

  Add 10g light soy sauce, 10g flaxseed oil, 1 teaspoon of ginger powder, 1 teaspoon of ground Chinese prickly ash, and 1 teaspoon of white pepper powder, and mix them uniformly

• step 3

  Add 30g chopped ginger and 5g salt, mix them uniformly, and freeze it in a refrigerator for 10-15min

• step 4

  Make oat noodle: Pour 300g water into the mixing bowl

• step 5

  Put on the measuring cup, and boil the water at 3min/120℃/REV1

• step 6

  Add 250g oat flour

• step 7

  Without the measuring cup, mix the ingredients at 30sec/REV4

• step 8

  Operate the KNEAD mode for 3min for kneading the flour into dough

• step 9

  Take out the dough, rub it into a dough sphere, and cover it with a bowl for retaining moisture

• step 10

  Spread steaming cloth in the steamer, take a small part of the dough, rub it into a dough strip, and put it into the steamer

• step 11

  Pour 500g water into the mixing bowl

• step 12

  Put on the steamer set and steam the ingredients at 15min/120℃/REV1

• step 13

  After the steaming is completed, loosen the steamed fish-shaped oat noodles, and clean the mixing bowl

• step 14

  Make mutton soup: Pour 800g water into the mixing bowl

• step 15

  Put on the measuring cup, and operate the COOK mode for 10min until the water boils

• step 16

  Take off the measuring cup, operate the COOK mode for 5min, and meanwhile slowly put the marinated leg mutton into the mixing bowl through the measuring cup hole

• step 17

  Add 500g diced potato

• step 18

  Put on the measuring cup, and cook the ingredients at 15min/100℃/BREV1

• step 19

  Add the steamed fish-shaped oat noodles and 1 teaspoon of salt

• step 20

  Put on the measuring cup, and cook the ingredients at 5min/100℃/BREV1 Ready for enjoyment