Spices soaked for 2 hours. There are many kinds of spices for making mutton steamed buns, and they must be fully soaked in water (about 2 hours) before use to thoroughly remove impurities from the spices. Spice package ratio: 750 grams of cumin, pepper grains 200 grams, anise, pat loose grass fruits 50 grams each, the past mysterious a few spice recipes, has been multi-channel publicized. Ordinary people who process their own abound. The most traditional steamed bun is to break the pot helmet into small pieces or cut into small strips, served in a bowl with pre-cooked and cut slices of mutton, fungus, yellow cauliflower, mutton steamed bun is a famous snack in Xi'an, in fact, we can do it ourselves at home. Pot feed 500g (the amount of three people)，mutton broth, cooked mutton, vermicelli and black fungus, cauliflower, garlic, parsley and so on. The pot feed broken into small thumbnail-sized pieces.

First of all, we prepare the materials: lamb 1000 grams; soak the bun of 300 grams; fans 2 small handfuls; side dishes:; 200 grams of white radish; dry fungus 10 grams; dry yellow cauliflower 20 grams; cilantro 5; green garlic shoots 5; small onions 3; sugar garlic 4; large white onion 3; ginger 20 grams; recipe recipe practice: 1. pot into the cold water, cleaned lamb bones and cut pieces of mutton poured into the, adding Shredded ginger, two slices of pericarp, boil over high heat and pour off the blood, rinse well. 2. pot for clean water, add sheep bones simmering over high heat, while adding star anise, cinnamon, pericarp, good lamb (such as Tibetan sheep, Inner Mongolia, Xinjiang and other real estate lamb), it is simple to put some onion, ginger and water to cook the soup with a civilian fire, cooked a little salt, that soup soak buns is very fragrant, delicious. If you use the Sichuan sheep, etc., how to do soup are not.

Beef, mutton cut into about 1-2 pounds of weight, soak into cold water, and then will be bones, oil soaked into another cold water. During this period every 1 to half an hour to change the water, but also uninterrupted rinsing, in order to rinse the blood inside. Can make cook out of the soup color bright flavor.

Soup cooked to about 3 hours, there will be a layer of goat oil floating, the oil will be gently skimmed out. Put it in a small bowl and set aside.