Lamb steamed buns is a famous cuisine in Xi'an, Shaanxi Province, mutton flavor mellow meat fresh , coupled with steamed buns to eat together fragrant and not greasy, red and white, meat and noodles muddy, tender color, soup fresh, bun tendons, smooth texture, taste mellow, very nutritious.

In fact, the authentic lamb steamed buns do not necessarily need to go to Shaanxi to eat, today we will introduce you to the detailed practice of lamb steamed buns.

Let's take a look at the detailed production process!

Materials to be prepared for making mutton steamed buns: mutton, mutton bones

Ingredients: fungus, cauliflower, some Longkou vermicelli, ginger, scallions, peppercorns, stewing material, coriander, garlic and so on, you can also add your favorite side dishes according to your own taste.

Practice: mutton chopped into large pieces, and mutton bones washed and soaked in water for half an hour. Prepare green onion knots, ginger, peppercorns, stew meat packet in a dish.

Put enough water in the soup pot, put the lamb to cook. Add the appropriate amount of onion knots, ginger slices, peppercorns and other seasoning packets and the right amount of cooking wine. When the soup is almost boiling, turn to low heat and skim the floating foam with a soup ladle. When it boils again, simmer on low heat for another hour. Then put salt. After putting salt, simmer for another hour (one **** needs two hours) until the lamb is mature.

Make a harder dough with the flour and let it rise to half rise. Roll the dough into a cake and cook it in a pan over low heat. Stewed lamb cooled and cut into slices, soften the vermicelli. Cut garlic cloves into pieces, add lamb broth to the pot, add broken buns, fungus and cauliflower.

Cook for a few minutes, put the fans, lamb, season salt, pepper can be out of the pot!