Seasoning: salt moderate amount of soy sauce moderate amount of sheep's oil moderate amount of sesame oil moderate amount of sheep's meat wild celery big buns
1. wild celery cleaned
2. washed wild celery in the pot to blanch
3. lamb, scallions and ginger, onions, Wild celery chopped
4. Add mutton oil, sesame oil, pepper, soy sauce and mix well
5. dry yeast with warm water to melt the flour and into a slightly soft dough
6. put in a warm place to ferment 2 times the size of the
7. this time the pasta a little bit too much I used 2 grams of alkali to carry out a little bit of synthesis.
8. the dough will be kneaded and rolled into a thick strip
9. the next season rolled into a skin
10. package package on the pot to steam for 15-20 minutes,
11. cease fire after the simmering of five to ten minutes can be