Practice steps:
Step 3: Wash the mutton and cut it into larger pieces (people in the workshop said that the mutton should be cut into meat seals three inches wide and three inches wide, and then cut into slices three inches wide and 1 inch after cooking. I don't have that much meat and a pot that big, so I cut it into chunks as I want, soak it in clear water for three or four hours, and then pour out the bleeding water;
Step 4, put the soaked mutton into the pot, pour the clear water on the water surface, add a little ginger slices to boil, blanch, remove and drain; People in the workshop don't add ginger slices, except fake "Hui Hui" like me.
Step 5, put pepper, aniseed, cinnamon, fennel, fragrant fruit and fragrant leaves into a sand bag and tie the bag mouth tightly for later use (fennel and fragrant leaves are not used by people in the workshop);
Step 6, pour the cooked mutton into another pot, pour boiling water to boil, and turn to a small fire. The prescription comes from a paomo restaurant in Huimin Square. When they are used in cook the meat, they would rather have a pungent smell and put as little seasoning as possible. They mainly eat the original soup. You can't help it if you want to put some messy spices, but if you want to put cooking wine or other white wine to stink, you must never mention the word "authentic", otherwise "people who believe in Islam in the workshop" will beat you up.
Step 7, add seasoning packets and appropriate amount of salt, and simmer for three or four hours. I don't mind if I put two cow bones in it. Stew until the rotten soup is thick and turn off the heat (I quietly put a little ginger and onion strips, but people in the workshop don't put ginger and onion);
Step 8, the stewed mutton soup has a beautiful milky white color and delicious meat;
Step 9, take out the mutton and put it aside for cooling;
Step 10: Cook steamed bread while stewing meat; The proportion is about 200 grams of flour and 4 or 5 grams of yeast, and they are stirred evenly. Slowly pour in clear water and stir it with chopsticks into a flocculent shape (if you don't feel enough according to your family's situation, you will get more dough, but it should not be a problem to measure a big boy);
Step 1 1, make a slightly hard and slippery dough, of course, a little softer than noodles!
Step 12: Cover with plastic wrap and ferment until it is less than twice the size. When I say this, I mean just a little fermentation. Do you sell steamed bread cakes or dead noodles behind the workshop?
Step 13: take out the fermented dough, knead it for a few minutes, flatten it and roll it into a circle with a thickness of about one centimeter;
Step 14: put it in an electric baking pan and bake it until it is six or seven years old, then take it out and let it cool;
Step 15, and bake some cookies, depending on your habits!
Step 16: After cooling, break off a small piece of fingernail for use. I'm talking about little nails!
Step 17, broken buns are also exquisite. First break the steamed stuffed bun in half from the surface, then break it into two pieces from the side of the steamed stuffed bun, and then break it into small pieces like fingernails, so that each small piece has both steamed stuffed bun skin and steamed stuffed bun heart. Tell people who like to eat steamed buns that it will take 30 to 40 minutes to break. This is what you want!
Step 18: Soak the vermicelli in clear water in advance, take it out and drain it, cut the garlic sprout from the middle, cut it into sections, and cut the cooled mutton into thick slices;
Step 19: Put the broken steamed bread into a big bowl, and then add vermicelli, mutton slices and garlic sprouts in turn, and count them as one portion in order, because the mutton bubble should be cooked in a bowl alone, not in one pot! In fact, it doesn't matter if you don't put the side dishes in time. Anyway, I won't weigh the pot.
Step 20: Pour the mutton soup into the wok, add appropriate amount of water, and determine the amount of soup, mouth soup or wide soup according to personal preference. After boiling, skim the foam, pour the steamed bread in the big bowl into the soup and boil it with high fire, and add a little butter or sheep oil (in fact, everyone in the workshop adds purple flowers, so let's talk about what purple flowers are; It is to use bovine bone marrow to synthesize oil and butter, because there is no such condition at home, only butter can be added);
Step 2 1: I can't understand the pot, so I turn it over with a spoon, turn the side dishes over and cook them, and add a little monosodium glutamate to turn off the heat. Just like the people in the workshop, I don't put coriander!