Mutton bread in soup is very particular about both the practice and the eating method. When making, the high-quality mutton is washed and sliced first, and then cooked with various seasonings. At this time, the store will give you a big bowl of two steamed buns.
The most important thing to eat mutton buns is to break. The finer the better, the more delicious it will be. Usually, it is enough to make soybeans smaller. Then pour the hot mutton soup into a bowl, and add chopped green onion, coriander, vermicelli, salt, monosodium glutamate and authentic Shaanxi oil chili pepper at the same time, and a bowl of mutton steamed stuffed bun is ready.
Looking at this bowl of mutton bread in soup is like a perfect and outstanding work of art, with red pepper oil, gray mutton, green coriander and chopped green onion, crystal clear vermicelli and white steamed bread floating on the soup, which is really pleasing to the eye. Looking at it, I seem to see mutton soup turned into the sea, vermicelli like layers of waves, pieces of steamed meat like dotted islands, and green onions like lush trees dotted on the islands.
The smell of mutton bread in soup is also very attractive. That rich fragrance