How to make beef steamed buns

1 Prepare all the raw materials

2 handfuls of cinnamon, star anise, bay leaves, cloves, grass fruit, grass root, angelica, and pepper , cumin seeds, and cold ginger, put a little each into the material box. Among them, the amount of peppercorns and fennel should be larger, and the others should be smaller. Just a little clove, but not too much.

3 Wash the beef and stick bones, put it in a pot with cold water and bring it to a boil over high heat to remove the foam. You may need to beat it several times if there is a lot.

4. Add onion and ginger cooking wine and seasoning box, keep the fire boiling for half an hour, if there is foam in the middle, continue beating, so that the soup can taste and turn white. .

5 Turn to low heat and cook for another 2 hours. Add salt and MSG before serving. After cooking, take out the meat and let it cool. Use a spoon to remove the excess fat on the soup

6. Add flour, a little alkaline flour and yeast into the basin and mix into a harder dough.

7 Cover with plastic wrap and let it rise for 10 to 15 minutes. Be careful not to let the dough rise.

8 Knead the meat evenly and mix it into a paste

9 Roll it into a cake less than one centimeter

10 Place it in an electric baking pan and bake until both sides are golden. That’s it

Crush the 12 buns into soybean-sized pieces with your hands. Be sure not to make them too big, otherwise they won’t be cooked through. (But this also depends on the fermentation softness and hardness of the cake)

13 Prepare the vermicelli and soak it in advance, mince the green onion, and slice the meat

14 Put an appropriate amount of soup in the pot, according to your preference Thin and thick, bring to a boil over high heat. .

15 Pour in beef, vermicelli and chopped steamed buns

16 Cook for 1-2 minutes, taste for softness and hardness, add salt, chicken essence, pepper and the skimmed out Butter (you can omit it if you don’t like it)

17Finally, sprinkle in the chopped green onion and serve.