1. Ingredients: 3 pounds of mutton, 400 grams of flour, 290 grams of purified water, appropriate amount of salt, a small amount of orange peel, and one radish.

2. Accessories: appropriate amount of ginger, appropriate amount of green onions, appropriate amount of peppercorns, appropriate amount of cooking oil, appropriate amount of shallots, and appropriate amount of coriander.

3. Method:

(1) Prepare the ingredients, and adjust the specific amount according to the number of people in your family.

(2) Wash the mutton and cut into pieces.

(3) Boil the water in a pot under cold water, add a small amount of peppercorns, ginger and green onions.

(4) Boil and scoop out the foam.

(5) Take it out and rinse it with warm water.

(6) Put it into a pot of stew. The water can be boiled in advance. Add ginger, pepper, green onion and orange peel again. Bring to a boil, then reduce to low heat and simmer.

(7) When making soup, pancakes, weigh the flour and add 2 grams of edible salt.

(8) Slowly add water while stirring with chopsticks.

(9) Stir into a fluffy shape and knead for a few times. The dough will be a little softer.

(10) Knead it for a few times, then take it out and place it on the chopping board.

(11) Divide into pieces according to the size of the pot.

(12) Let the round shape rest for 10 minutes, then roll out one piece.

(13) Apply a small amount of cooking oil.

(14) Roll it up and then flatten it.

(15) Finally, roll it out as thinly as possible. Preheat the pancake pan when rolling it out.

(16) Put it into the preheated pot.

(17) Fry until it is colored and bulging. Turn it over. It is very thin and cooked. It will take about a minute on one side. Fry it, put it in a pot, cover it and simmer for a while.

(18) Cut the radish into large pieces. I personally like to cut it into pieces.

(19) Put it into the blanched mutton soup pot and stew until cooked.

(20) Chop the coriander and green onions and set aside.

(21) When the radish is cooked, add an appropriate amount of salt to taste. Cut the pancakes and put them into a bowl.

(22) Pour in hot soup, and the hot mutton steamed buns are ready.