Mutton paomo is a general term for Xi 'an Niu mutton paomo outside China. If you eat in Xi 'an, do you want to divide mutton or beef, ordinary or high quality? After mutton and sheep bones are soaked in bloodletting water, fly water to remove foam, and then add water. American local mutton stinks, so you'd better buy Australian mutton with good quality.

Mutton soup materials: mutton 700g, sheep bone 700g, aniseed 1, pepper 3g, cinnamon 4g, onion 80g, ginger 20g and water 3l. You can also use these spices: Amomum tsaoko, fennel, angelica dahurica, galangal, Amomum villosum and clove. After the mutton is boned, it is cut into large pieces, rinsed clean and rinsed until the meat color is bright; Soak sheep bone in clear water 1 hr, taking out and mashing; After the cauldron is boiled with water, put the sheep bones in and keep the water boiling; The fire lasted 1 hour, and the floating foam was skimmed off.

Pour the hot soup into the hot pot. When the soup boils, pour the vermicelli and mutton into the stew. When the soup boils again, add day lily, black fungus and salt. When it tastes good, add monosodium glutamate, pour sesame oil into a bowl and sprinkle with coriander and garlic sprouts. Boiled sheep? Broth, sheep first? The meat is cut into large pieces, and its soup is thick and rotten, fragrant but not greasy, which is the perfect combination of soup, vegetables and staple food. It is also home-cooked pasta, with a full stomach and a beautiful heart. Let me share this delicious dish cooked at home. Although it is different from a restaurant, it is better than clean treatment and good taste. Its soup is thick and rotten, fragrant but not greasy, which is the perfect combination of soup, vegetables and staple food. It is also home-cooked pasta, with a full stomach and a beautiful heart. Let me share this delicious dish cooked at home. Although it is not the same as a restaurant, its advantage lies in its clean handling and good taste.

First, stir the dough with warm water, then slowly add yeast to the flour in turn, while adding yeast water, stir with chopsticks until the flour becomes flocculent, and then you can knead it by hand. Hold the rim of the basin with one hand and knead the dough repeatedly with the other hand. Steamed bread is specially made, called steamed bread, one for two. It is made of nine pieces of dead noodles and one piece of hair noodles. They are all dead noodles and have a bad taste, which is not conducive to digestion; It's all hair. It won't get wet. Some anti-counterfeiting experts will say that steamed buns are like bee heads, the smaller the better.