1. Soak the mutton and mutton leg bones in water for 2 hours, changing the water several times in between.

2. Cut the mutton into 2~3 large pieces, and cut the mutton leg into pieces. Chop the bone from the middle to reveal the marrow inside

3. Pour water into the pot, add the mutton and mutton bones, and bring to a boil. Rinse the mutton and mutton bones in the soup and take them out

4. Put the blanched mutton bones into a soup pot, then add a full pot of water, boil the pot and skim off the foam, then add scallions, chopped ginger, Sichuan peppercorns, star anise, and grass fruits. , Angelica dahurica, amomum villosum, galangal, cinnamon, cumin, orange peel

5. Bring to a boil over high heat, and keep the soup in the pot tumbling over medium-high heat for 30 minutes

6. Then add the mutton and bring it to a boil, keep it on low heat and cook for 2.5 hours. When it is cooked for 2 hours, add salt to taste

7. Take out the cooked mutton and mutton bones, and add the mutton soup Filter to remove the seasonings and residue

8. The cooked mutton soup is very rich

9. Take out 1/10 of the flour and add yeast and warm water to make it slightly harder. Let the dough ferment in a warm place; put the remaining flour into a basin, add edible alkali and mix it with cold water to form a slightly harder dough

10. Roll out the dough and fold it into the dough. Wrap the dough in the middle and knead it into a complete dough, and let it rest for 10 minutes

11. Divide the dough into small pieces and roll it into a half-centimeter-thick round cake with the mouth of a bowl

12. Put the rolled cake into a clean pan without oil

13. Use a fork or chopsticks to prick the surface of the cake so that the baked cake will not be bulging. Raise the layers

14. Brown both sides over medium heat to color

15. Break the cooled cake into fingernail-sized dices with your hands, or cut it with a knife< /p>

16. Soak the vermicelli in cold water until soft, soak the fungus and tear it into small florets, cut the coriander into small pieces, cut the onion into chopped green onion, and preferably add some minced green garlic sprouts

17. Pour half a bowl of mutton soup into the pot, and then pour half a bowl of water

18. Add the fungus and steamed buns, bring to a boil and simmer over low heat for 2 to 3 minutes

19. Add vermicelli and sliced ??cooked mutton (cut against the shredded meat, if the teeth are not good, cut into small dices the same size as the steamed buns), season with salt and pepper

21. Put the sugar garlic, chili sauce, and chili oil into a small dish and eat with mutton steamed buns