The seasoning formula of beef and mutton steamed buns is: half a bowl of cooked mutton soup, appropriate amount of cooked mutton, half a handful of vermicelli, a handful of soaked black fungus, 2 pieces of Baiji steamed buns 1 ~, appropriate amount of Chili oil, sugar garlic1head, and a little minced onion and garlic. When cooking, cut the leg of lamb and beef into pieces, blanch them, put them in a clear water pot, add seasonings such as ginger slices, onion segments, yellow wine, cinnamon, pepper, star anise, fennel, tsaoko, fragrant leaves and dried tangerine peel, boil them over high fire, and stew them over low fire for 2-3 hours. After turning off the fire, add some salt to taste.
Break the steamed bread into fingertip-sized pieces by hand and put them in a bowl for later use. You can also cut it into small pieces with a knife. Soak the vermicelli in water in advance, remove and drain. Soak auricularia auricula in clear water and wash it for later use. Wash and chop the green garlic. Cut the stewed mutton and beef into small pieces for use. Prepare Chili oil. If you don't like spicy food, don't eat it. Add cold water to the oil pan, and then add dry powder strips. After the water is boiled, put in small pieces of pot helmet and fungus, and add appropriate amount of salt. Add chopped mutton pieces, boil again, turn off the heat and season with salt and white pepper.