2
Take another soup pot and put the blanched lamb shanks into it, pour in cold water that doesn't go over the lamb shanks and bring it to a boil over high heat, skim off the froth and add 3 sections of green onions, 4 slices of ginger and the spice packet (2g of cumin, 2g of peppercorns, 2g of cinnamon, 3 of sand nuts, 3g of dahuric dahuricae, 2 star anise, 2 grass nuts, 2 slices of ginger, 2 slices of allspice, 1 piece of tangerine peel, and 3 dried chili peppers) and cook it for 10 minutes on medium-high heat, then remove the spices from the soup. Spice packet fished out and discarded.
3
Turn on low heat and continue to simmer for about 1 hour, turn off the heat, pull out the lamb shanks to cool down, remove the skin and bones and cut into pieces, and reserve the lamb broth.
4
*Bun ding to make the dough: 60g of gluten flour, 2g of yeast, 2g of baking soda and 30ml of water (room temperature 18 ℃ or less with lukewarm water, more than 18 ℃ with cold water) mixed well, kneaded into a smooth dough, covered with plastic wrap to rise for 40 minutes.
5
Dead dough: 540g gluten flour and 270ml boiling water, mix quickly with chopsticks to form a floury texture, knead while still warm until a dough forms, remove from the oven and cover with plastic wrap to rise for 40 minutes.
6
Pack the dough directly into the dead dough, knead until well blended, cover with plastic wrap and let rise for 10 minutes.
7
Cut out seven equal portions of the mixed dough, roll them into a spindle shape with thin ends and a thick center, use a rolling pin to roll them out from the thick center portion until they are flat (but still have the shape of thin ends and a thick center), and then roll them up from one end.
8
Put it up vertically and press it into a circle with your palm. Then roll it out with a rolling pin, the bun is about 14cm in diameter.
9
Take a pan and preheat it to 50% heat, put in the rolled out bun, and cook it on medium-low heat on the front and back sides for 2-3 minutes each, and wait until the surface of the bun is slightly browned to 9 minutes of being cooked.
10
*Cook the steamed bun and divide it into four, take one of the pieces and tear it from the center (it will be upper and lower), break it into nail-cap sized pieces.
11
Pour a large bowl of lamb broth into the pot, bring to a boil over high heat, add the black fungus, cauliflower and diced steamed buns, bring to a boil again, turn down the heat to low and cook for 2-3 minutes, then soak the softened mung bean vermicelli and cook for 1 minute, add the right amount of white pepper and a pinch of salt to taste, turn off the heat and serve.
12
Sprinkle with chopped cilantro and green garlic, and lay the lamb slices on top!
13
Another little recipe for pickled sugar garlic! Peel off the old skin of the garlic and wash it, put it into the water with 60g of salt and soak it for more than 2-4 hours, then take it out and drain it. Mix 300g of sugar and 950ml of rice vinegar in a pot of clean water, let it stand for 10 minutes, turn on high heat and boil, then turn off the heat and cook for 2 minutes, turn off the heat and cool down, the vinegar and water is finished. Prepare a clean and waterless container (preferably a glass bottle, scalded with boiling water before use), pour the vinegar water into the bottle, put in the garlic, add 90ml of white wine, cover and shake well, put in the refrigerator to marinate for 20 days to serve.