500g of beef, 500g of mutton, shallots 1 g, 50g of ginger slices, 5g of fennel, 3g of fragrant leaves, nutmeg and flowers 1 slice.

Zanthoxylum bungeanum 1 0g, clove10g, galangal10g, 30g of salt, 2kg of water, cooking wine10g, and appropriate amount of Zanthoxylum bungeanum.

Side dishes: sweet potato vermicelli100g, coriander, green garlic and a little sesame oil.

Choose sheep:

Chef Fu chose Xinjiang goat instead of Guanzhong goat. The reason is that Xinjiang goat and mutton are fat and thin, and meat is.

The quality is more delicate, fresh but not fragrant, tender but not firewood; Secondly, the price per catty of Xinjiang goats is around 30 yuan, which is higher than Guanzhong.

Goats are cheap in 8 yuan, so after cooking, you can pay 5.28 yuan per catty of mutton, and you can cook 6 dishes in each bowl.

The cost of mutton paomo is about 5.5 yuan, and the price is 22 yuan. The gross profit is as high as 75%.

Soup: stewed mutton 12 hours, delicious and soft.

Mutton paomo pays attention to thick soup and rotten meat. Traditionally, bone soup and mutton need to be cooked separately. Sheep bones before cooking soup

Moreover, mutton must be soaked and washed repeatedly to remove blood stains. When cooking mutton, the mutton bones should be cooked and fragrant. however

After that, the seasoning is wrapped and boiled for 2 hours until the fragrance of the medicine is dissolved in the soup, then cooked sheep oil is added and boiled until the fragrance is rich, and finally

Add mutton and bring to a boil, and simmer for about 12 hours until the mutton becomes soft and delicious.

1. Boil the pot with clear water, and then boil it with sheep bone fire.

2. Add the package and boil it until the fragrance overflows.

3. Add cooked sheep oil to boil.

4. Add washed mutton.

5. Press it with a wooden board to prevent the mutton soup from boiling and the mutton from floating.

6. The cooked mutton is very soft and rotten and needs to be carefully fished out.

7. Knock out the residue and minced meat from the mutton soup and store it for later use.

Steamed bread: the dough should be steamed slightly and baked nine times.

In essence, mutton buns are "cooked in broth", and the buns used are locally called "buns" and aged with flour.

Mix the noodles evenly and bake for nine minutes until cooked. If it is fully cooked, it will become soft and sticky after cooking, which will affect the taste and appearance.

The method of making steamed bread:

1, 25 kg of medium-gluten flour, 10 kg of clear water and 500 g of old yeast are kneaded together to form a smooth dough, then 25 g of alkaline water is added and kneaded evenly, and the dough is covered with a plastic film at room temperature for 30 minutes.

2. Knead the baked dough into a long strip, then knead it into dough weighing about150g each, and roll it into a round cake-shaped green body.

3. Put the green body into an electric baking pan, heat it to 200℃, and bake it for 10 minutes until it is ripe.

Picking vegetables: The process of picking vegetables seems simple, you just need to cook the broken buns, but there is actually a mystery-fans should soak their hair in cold water, wok is forbidden to use iron pots, steamed buns should be cooked with strong fire, and sheep oil should be poured before cooking. If you are not careful, the taste of steamed buns will not be authentic.

1. The raw materials for cooking mutton and making steamed stuffed buns include butter, mutton soup, vermicelli, garlic sprouts, sliced mutton and shredded steamed stuffed buns that are crushed to the size of soybean grains.

2. Heat butter in aluminum pot.

3. Pour the mutton soup and boil.

4. Add steamed bread to ripen, add mutton slices and vermicelli after seasoning.

Technical points:

There are different techniques in the production process of mutton bread in soup, and there are similarities in the process, but the details are slightly different. First of all, beef bones should be used to cook mutton soup. Cattle bone is rich in protein and calcium, and its bone marrow content is high. After a long period of stewing, these ingredients are dissolved in the soup, and the aroma is overflowing. Secondly, only six kinds of spices are used, which is enough. Judging from the taste types, beef and mutton paomo can be roughly divided into Luzhou-flavor, Qingxiang and Sesame-flavor. Because Chinese prickly ash can further remove the unpleasant smell, I prefer sesame flavor when cooking mutton soup. The ratio of Chinese prickly ash to fennel is 2: 1. The flavor is just the opposite, and the amount of fennel is twice that of pepper. Zanthoxylum bungeanum produces hemp, fennel produces fragrance, and adding a little ginger, clove and fragrant leaves to remove fishy smell is enough. Third, the size of steamed bread corresponds to different soaking methods. When it comes to how to eat steamed stuffed buns, it is also very particular. "Dry soaking", also known as "dry pulling", is the best way to test the basic skills of a steamed bun master. It requires "no soup in the bowl" and chopsticks can be inserted. The size of steamed bread corresponds to the cooking method, and "dry bubble", "mouth soup" and "water besieged city" correspond to three sizes of soybean, peanut and broad bean respectively. If customers want to eat "dry bubble", they need to break the steamed bread into the size of soybeans first, and then put a chopstick in the bowl, so that the host can know the requirements of the guests at a glance.

Why is the bread in soup so fragrant? The secret is cooked sheep oil!

In addition to spices, the source of mutton bread in soup is also very important, that is, the wonderful use of sheep oil. After the mutton soup is cooked on the first day, skim off the sheep oil, boil it with low fire to remove the water, and pour it into the pot the next day to let the aroma and grease of the sheep oil "drill" into the meat. In addition, mutton soup should be cooked "three times", and sheep oil should be poured every time it is boiled. The oil slowly penetrated into the steamed bread, and the aroma went from shallow to deep. The mutton bread in soup smells delicious and has an endless aftertaste.