Ingredients

Lamb

Flour

Vermicelli

White Carrot

5 will be cut into slices of mutton

6 will be cut into a large pot of mutton, add water, shallots, ginger boiling water to remove the foam 1-2 times, cooked and then fished out

7 take a saucepan, add most of the pot of clear, boil and then into the lamb

8 will be copied cooked beef and mutton poured into the soup pot, add the packet, ginger, salt, cooking wine and 2 kg of water, mix well

9 cover the pot, boil over high heat and then turn to low heat, simmer for 1 and a half hours

10 stew soup, dry sweet potato flour with water soaking, and make pot helmet bun

11 soup cooking until the aroma of thick turn off the fire

12 take out the packets of ingredients and ginger, the meat out, the remaining soup that is the bottom of the soup of the lamb steamed bun

The method of making pots and pans:

1 out of 3 mugs of flour, 3:7 ratio of live and dead noodles

2 dead noodles: that is, flour mixed with water, placed in a pot, kneaded until smooth and not sticky pot

3 live noodles: flour mixed with active yeast water and kneaded until the flour

Active dry yeast take a little bit of water mixed with the warm water to dissolve the dough, and then add it to the dough as it is kneaded, then knead until it is smooth. Knead until the dough is smooth, let it rest, and wrap the plastic wrap around the container

4. The dough should rise until it is 1.5 times its original size

5. Remove the dough from the container and knead it again

6. Roll the dough into long strips, and then cut it into equal portions

7. Then put it vertically

10 and then pressed into a flat circle

14. Roll it out again with a rolling pin, and then use a fork to tie steam holes in the surface of the dough

15. Pan heated on medium heat and then turn the heat down, down into the dough on both sides of the dry cooking until cooked

Pot Helmet Buns rest for a few moments, just out of the pot of hot

Pot Helmet Buns will be cut into small, evenly distributed pieces

Hometown lamb steamed buns, focusing on mutton oil chili, the essence of

Cooking mutton steamed buns:

1 4 spoons of sesame oil, 2 spoons of sunflower oil, dry frying dry chili, add mutton oil chili melted, adding mutton broth

2 cut buns diced in mutton broth, not enough to add boiled water, so the buns are completely immersed in the broth

3 add soaked vermicelli and stir, add boiled sliced lamb, add the right amount of pepper, boil and then turn to low heat and cook for about 1 minute off the fire

4 soup cooking until the aroma of thick turn off the fire

5 sprinkled with chopped cilantro leaves