Mutton, star anise, cinnamon, fennel, pepper, aniseed, cinnamon, rock sugar, flour, salt, fungus, vermicelli, onion, chopped green onion, ginger, coriander powder, pepper noodles and chicken essence (or vegetarian).

1, soup, stew There is no need to put goods in mutton buns, and the materials selected are stewed mutton.

Take some onion ginger, a piece of ginger the size of a matchbox, and a whole old onion. Don't slice ginger, just pat it loose with the back of a knife. The length of onion should be 3-4 inches. The gauze is wrapped with star anise, cinnamon, fennel and pepper. The amount of star anise and cinnamon is small. Fennel and pepper should be added according to your own preferences. Never put salt, put some rock sugar to improve the taste.

It usually takes three or four hours to stew meat with slow fire. After the meat is cooked, take it out to dry and use the soup for later use.

Step 2 make steamed bread

Knead the dead noodles and fermented noodles as hard as possible according to the ratio of 9: 1. The more you rub, the better. It is recommended to knead for about 400 times and let it stand for half an hour. Make a round cake, stir-fry it in a pot, stir-fry it with low heat, and do not put oil in it.

Just cook the steamed bread half-cooked, not fully cooked. When finished, cut it into small pieces, about the size of a little finger.

3. In a small pot, pour the mutton soup to boil, and then cook it with the cut steamed bread. After boiling, add the soaked fungus, vermicelli, mutton, a little salt, pepper noodles and chicken essence and cook for 2 minutes. You can also add shredded Chinese cabbage, daylily, etc. into the cooking materials. Pepper is essential to enhance the taste.

4. Preparation of other auxiliary materials: Chili oil, mature vinegar and pepper noodles.

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