Raw materials

Lamb, ginger, garlic, cinnamon, star anise, Codonopsis, astragalus, shennai, incense leaves, grass kou, sand nuts, hawthorn, pepper.

Steps

1, choose a good lamb (six months old lamb is the best, more often use a year-old lamb), commonly used part of the leg and hindquarters;

2, washed and cut into large pieces, you should follow the grain of the meat cut to slice the most easy to taste, rotting;

3, lamb into the pressure cooker, if the conditions of the cooking, the commonly used packet of spices are ginger, garlic, Cinnamon, star anise, ginseng, astragalus, sambucus, incense leaves, grass kou, sand nuts, hawthorn, pepper, etc., remember not to put onion (the above spices according to the family situation can be less put a few flavors, and no big deal);

4, injected into the water boiled over high heat, skimmed off the floating blood foam and then turned to a small fire to simmer (remember that there is no need to soak water to bleed);

5, according to the mutton materials, simmering stew for one to two hours, the meat rotten soup incense shut off the fire!

6, stew meat at the same time, the flour into the pot, should be put into a little salt water to increase the texture and toughness of the bun. Seasoning, you can put a little cumin powder;

7, add a little water to knead into a harder dough, cover and wake up 20 minutes. After the dough has risen, use high gluten flour to make the dough. This process is repeated, to ensure that every 5-10 minutes to wake up once the dough, and repeatedly knead the dough three to five times, the hardness to their own to put it until;

8, the dough into the same size of the agent, rolled out into a round piece, into the pan, remember to do not put the oil. (available instead of the oven, 220 degrees for 20 minutes can be);

9, low-fire cooking buns, cover the lid;

10, to keep turning the bread buns repeatedly;

11, the good buns with a hand or cutter torn and cut into small dices, the size of the size of the same as the size of the mouth of the cigarette;

12, another enable a pot, the pot filled with stewed mutton broth, into the vermicelli, black fungus cooked, add salt to taste;

12, another enable a pot, pots and stewed lamb soup, put fans, black fungus cooked!

13, fans and fungus cooked, poured into a bowl, at this time has been completed;

14, the steamed buns into a bowl to soak, and ready to draw, vinegar (balsamic vinegar or rice vinegar can not be), chili sauce (non-Sichuan hot sauce), cilantro, sugar and garlic according to personal taste modulation, mixing well and then wait for 2,3 minutes you can open the door.

Note: Individuals making lamb steamed buns can add some such as chicken essence, monosodium glutamate, oyster sauce, black bean sauce, fish sauce, edamame and other seasonings to enhance the flavor and freshness. However, the original lamb steamed buns do not need any of these seasonings.