The production materials of mutton stew steamed buns are: pot material (i.e. pot helmet) 500g, appropriate amount of fresh beef (sheep) soup, cooked beef (sheep) gouache strips (shredded) 150g, coriander 50g, chili oil garlic sprout 50g, refined salt 10g and monosodium glutamate 65438. Stewed beef (sheep) buns are characterized by rotten tender buns and delicious soup. Practice: 1. Break the pot into large sieves, cut the cooked cattle (sheep) into small pieces, and cut the coriander into horse teeth. 2. Add fresh beef (mutton) soup into the pot, and pour the broken pot (hot pot material, pot material when the soup is 80% hot, cold pot material, warm soup pot); After boiling, put the vermicelli (silk) and the cut cooked cattle (sheep) into the stew, and skim the soup foam continuously. After the second boiling, add refined salt, pause for a moment, add monosodium glutamate and ground sesame oil and mix well. When put into the bowl, put the garlic sprouts first, then put the stewed steamed stuffed bun and put the coriander. Take Chili oil with you when you eat. The main points of making stewed beef (sheep) buns: the cooking time should not be too long, so as not to lose the toughness of stewed buns.