Materials

Main ingredients: 500 grams of medium gluten flour, 100 grams of sweet potato vermicelli, 20g of barley flour, 200 grams of warm water, 500 grams of beef, 500 grams of lamb

Accessories: Chinese cooking ingredients, dried ginger, salt, water, cooking wine, pepper, coriander, green garlic, pepper, nutmeg, sesame seeds, yeast, alkali, scallion, ginger. fennel, sesame oil

Practice

1, flour mixed with barley flour and alkali, placed in a large bowl.

2: Take 8g of dry yeast and add it to 200g of warm water, stir well until it dissolves and let it sit for 3-5 minutes.

3. Pour the yeast water into the flour bowl, mix well and knead to form a smooth dough.

4: Cover with plastic wrap and let rise in a warm place for about 30 minutes.

5: When the dough has risen to 1.5-2 times its original size, remove from the bowl, knead again, and roll into a long strip.

6: Cut the dough into equal portions and roll out one by one.

7: Take a small piece of dough and roll it into a long strip, roll it up and then place it vertically.

8: Press it again to form a flat circle, roll it out again with a rolling pin, and then poke steam holes in the surface of the dough with a fork.

9: Heat a skillet over medium heat, then reduce the heat to low, and dry cook the dough on both sides until cooked.

10: Cut the bun into small pieces and set aside.

11, ready fennel 5g, 3g leaves, nutmeg 1, pepper 10g, 5g, dry ginger 10g.

12, the spices will be fried in a dry pan, add cold water blanch blanch.

13, filtered out with gauze, wrapped up and sealed tightly into the package.

, beef and mutton washed, cut into slices.

14, cut beef and mutton into a large pot, add water, packet, scallion, ginger soak 8 hours.

15, pick up the onion and ginger and the packet, and strain the soaked meat out and set aside.

16, another soup pot, add half of the pot of water, bring to a boil, and then add the beef and lamb slices to be cooked, and then fish out.

17: Pour the cooked beef and mutton into the soup pot, add the packet, ginger, salt, cooking wine and 2KG of water, mix well.

18, cover the pot with a lid, bring to a boil over high heat, then turn down the heat and simmer for 1 1/2 hours.

19, while the soup is stewing, soak the dried sweet potato flour in water.

20, until the soup is cooked until the aroma is thick, turn off the fire.

21, take out the packet and ginger, fish out the meat, and the remaining soup is the base soup of the mutton burger.

22, soaked vermicelli into the soup, add the right amount of pepper, boil and then turn to low heat and cook for about 1 minute off the fire.

23, the beef and lamb and cut the bun into a bowl, add the noodles and mix well.

24, sprinkle with chopped green garlic leaves and cilantro leaves, and finally pour hot soup and sprinkle sesame oil on it.