Raw materials: mutton, ginger, garlic, cinnamon, star anise, Codonopsis pilosulae, Astragalus membranaceus, Shan Nai, incense leaves, grass kou, sand nuts, hawthorn, pepper.
Practice:
1, choose a good mutton (or sheep front leg a).
2, wash and cut into large pieces.
3, lamb into the pressure cooker, add the stew ingredients are: ginger, garlic, cinnamon, star anise, codonopsis, astragalus, shanai, incense leaves, grass kou, sand nuts, hawthorn, peppercorns.
4, injected into the water boiled over high heat, skimmed off the froth and turned to a small fire stew.
5, two hours after the stew, meat rotten soup incense off the fire.
6, stew meat at the same time, the flour into the pot.
7, add water and knead into a soft and hard dough, cover and wake up 20 minutes.
8: Pull the dough into equal-sized dosage, roll it out into a disk, and put it into the pan.
9: Cook the buns over low heat, covered.
10, turn over the pancake bun.
11, cooked bun with the hand tear into small dices (knife cut can also be, huh).
12, the pot into the stewed lamb broth, put the fans, black fungus cooked, add the appropriate amount of soy sauce, rice vinegar, beef powder (chicken, MSG can also be), fish sauce (no can be omitted), salt to taste.
13, fans and fungus cooked, pour the bun ding and cook for a few moments.
14, all the ingredients into a bowl, add chili sauce, chili oil, cilantro, minced green onion, sugar and garlic, mix well and you can start.
Hope to help you.