Mutton steamed buns are well cooked, the ingredients are thick and mellow, the rotten meat soup is thick, fat but not greasy, nutritious, full of flavor, attractive appetite and endless aftertaste after eating.

Pancake (standard) 200g Seasoning: 4g salt, 2g monosodium glutamate and 2g pepper.

Accessories: 50 grams of day lily (dried), 50 grams of auricularia auricula (soaked in water), 50 grams of vermicelli, green garlic 10 gram, coriander 10 gram, and cooked mutton 100 gram.

Pancakes are broken into pieces; Wash and shred yellow flowers and auricularia auricula; The fans are soaked; Wash green garlic and choose coriander to wash; Slice braised mutton for later use;

Put the broken pancakes into a pot, add mutton soup, add yellow flowers, fungus, vermicelli and green garlic, and cook;

Add salt, monosodium glutamate and pepper, mix well and put in a bowl;

Add braised mutton slices and sprinkle with coriander.

Mutton, ginger, garlic, cinnamon, star anise, codonopsis pilosula, astragalus, kaempferia kaempferia, geranium, Amomum villosum, hawthorn and pepper.

Choose good mutton, the commonly used parts are leg of lamb and back hip;

After washing, cut into large pieces and cut along the texture of meat. Thin slices are the easiest to taste and cook.

If mutton is cooked in a pressure cooker, the common seasonings in the bag are ginger, garlic, cinnamon, star anise, codonopsis pilosula, astragalus, kaempferia kaempferia, fragrant leaves, Amomum villosum, hawthorn and pepper. Remember not to put onions.

Boil water, skim off the floating blood foam, and turn to low heat for stewing;

According to the choice of mutton, stew for one or two hours, and turn off the fire when the meat is rotten and fragrant;

While stewing meat, put a proper amount of flour into the pot and add a little salt water to increase the taste and toughness of steamed bread. For seasoning, add a little cumin powder;

Add a little water and knead into a hard dough. Cover and wake up for 20 minutes. Knead the dough with high-gluten flour after waking up. Repeat this process to ensure that the dough wakes up every 5- 10 minutes, and the dough is repeatedly kneaded for three to five times until the hardness is too hard to move;

Pull the dough to the same size, roll it into round pieces and put it in a pan, remember not to put oil. (oven can be used instead of 220 degrees for 20 minutes);

Boil the steamed bread with low heat and cover it; Turn the cake repeatedly;

Tear the baked steamed bread into small squares by hand or with a knife,

The other pot is opened, and the stewed mutton soup is filled in the pot. Add vermicelli and black fungus to cook and season with salt.

After the vermicelli is cooked, pour it into the bowl, which is finished at this time;

Pour the cut steamed stuffed bun into a bowl for soaking, and prepare soy sauce, aged vinegar (balsamic vinegar or rice vinegar is not allowed), Chili sauce (not Sichuan Chili sauce), coriander and sugar garlic according to personal taste. After stirring evenly, wait for 2 or 3 minutes to start.