Steamed bread: 500g medium gluten flour, 20g highland barley flour, 8g yeast, alkali 1g and 200g warm water.

Soup head: beef 500g, mutton 50g, onion 15g, ginger 50g, fennel 5g, fragrant leaves 3g, nutmeg 1g, pepper 10g, aniseed 5g, dried ginger 10g, salt 30g, water 2kg and cooking wine.

Side dishes: sweet potato vermicelli 100g, coriander, green garlic and a little sesame oil.

Make steamed bread:

1. Mix the flour with highland barley powder and alkali, and put it in a large pot.

2. A bag of dry yeast powder

3. Add 8 grams of dry yeast into 200 grams of warm water, stir evenly until dissolved, and let stand for 3-5 minutes.

4. Pour the yeast water into the flour bowl

7. When the dough swells to 1.5-2 times.

8. Take it out and rub it again

9. Knead into long strips and cut into equal small doses.

10. Round after round

1 1. Take a small piece of dough and roll it into strips.

12. Roll it up and stand upright.

13. Then press it into an oblate circle.

14. Roll it out again with a rolling pin, and then poke holes in the dough surface with a fork.

15. Heat the pan on medium heat, then turn to low heat, add the dough and bake on both sides until cooked.

16. Cut the baked buns into small pieces for later use.

Making mutton soup:

17. fennel 5g, fragrant leaves 3g, nutmeg 1, pepper 10g, aniseed 5g, dried ginger 10g.

18. Stir-fry spices in a frying pan.

19. Soak in cold water and wash.

20. Filter out with gauze

23. Cut into pieces; Cut into small pieces

24. Pour the cut beef and mutton into a large pot, add water, bread and onion ginger and soak for 8 hours.

25. Pick out the onions, ginger and bread, and filter out the soaked meat for later use.

26. Take another soup pot, add more than half of the pot of water, boil it, add the beef and mutton slices, copy them and take them out.

27. Pour the cooked beef and mutton into the soup pot, add Bao, ginger, salt, cooking wine and 2kg of water, and stir well.

28. Cover the pot, turn to low heat after the fire is boiled, and stew for 1.5 hours.

29. When stewing soup, soak dried sweet potato powder in water.

30. Turn off the heat when the soup is cooked until the aroma is thick.

3 1. Take out the bag and ginger, and take out the meat. The remaining soup is the bottom soup of mutton bread in soup.

32. Put the soaked vermicelli into the soup, add appropriate amount of pepper, bring to a boil, turn to low heat, and then turn off the heat for about 1 minute.

33. Put the beef and mutton and chopped steamed bread into a bowl, add vermicelli and mix well.

34. Sprinkle chopped green garlic leaves and coriander leaves, finally pour in hot soup and sprinkle with sesame oil [2]?