You can insert bamboo chopsticks directly into the bottom of the pot. If cooked, you will stick some chopsticks. You can also taste the rice at the bottom of the pot, because rice is cooked from top to bottom. As long as the rice at the bottom of the pot is cooked, it is all cooked. In addition, it depends on what tools are used. If steamed in a microwave oven, it will take 15 minutes. If it is a rice cooker, it will take a long time, usually about half an hour.

It is a special food in Xinjiang, and the price is very cheap. Generally, it takes about 30 minutes to steam, because mutton is tender. If it is steamed for too long, it may steam the mutton old. If the steaming time is too short, it may have a strong smell.

The making method of belly-wrapped meat mainly includes the following steps:

Chop the fresh mutton cake with bones into small pieces, wrap it in a complete sheep belly, add a little salt, and wet it with lake water on the spot. After that, the mouth of the lamb belly was directly sealed with red willow branches, and a hollow reed pole was inserted at the seal to prevent the lamb belly from expanding and bursting after being heated.

Scatter charred charcoal evenly on the yellow sand. Then the prepared belly wrapped meat is completely buried in the baked yellow sand, and only the reed stalks are exposed to exhaust. Finally, you can bake the yellow sand for two to three hours at noon.