Recipe 1 for mutton soup steamed buns,

Ingredients

500 grams of flour, lamb bones, yellow flowers, fungus, vermicelli, onion and ginger, cooking wine, cinnamon, star anise , fennel, cold ginger, bay leaves, yeast, oil, salt, pepper, chopped green onion, sesame oil

Method

1. Soak the mutton bones in cold water for several hours until bleeding Water

2. Pour cold water into the pot, add onions and ginger, add cooking wine and boil for a few minutes to remove more blood. Cool and rinse well

3. In another pot of water, add the lamb bones and bring to a boil. If there is any foam, try to skim it off

4. Add cinnamon, star anise, and fennel , cool ginger, bay leaves, cover the pressure cooker and press for 1 hour

5. Next, make Tuotuo cakes specially made for steamed buns. Tuo Tuo cake is a mixture of one part leavened flour and nine parts dead flour

6. Divide the flour into two parts, one part weighs 1 point and the other part weighs 9 points. For example, 500g of flour is divided into two parts: 50g and 450g. Melt the yeast in a small amount of warm water and let it sit for 10 minutes. Pour the yeast water into one minute of flour

7. Knead it into a dough, cover it with plastic wrap and ferment

8. Add water to the rest of the flour to form a slightly harder dough.

9. After one part of the dough has fermented, mix in nine parts of the dead dough and knead it smooth

10. Divide the dough into suitable sizes and roll it into small cakes

11. Do not put oil in the pot, and slowly cook both sides over low heat

12. Cut into dices. The traditional method is to dig into small pieces by hand, which is more laborious, so I changed it to Cut with knife

13. Soak vermicelli, fungus, and yellow flowers in cold water in advance until soft. Tear the fungus and yellow flowers

14. Put the cooked mutton soup in the pot. If you think it is too fat, add half of the boiling water

15. After boiling, add the fungus and yellow flowers

16. Boil the vermicelli, then boil the diced cakes, add salt and pepper, and then turn off the heat. Sprinkle with chopped green onion and sprinkle with sesame oil

Recipe 2 for mutton steamed buns,

Ingredients

Main ingredients: 500 grams of all-purpose flour, 100 grams of sweet potato vermicelli, highland barley noodles 20g, 200g warm water, 500g beef, 500g mutton

Accessories: aniseed, dried ginger, salt, water, cooking wine, pepper, coriander, green garlic, Sichuan peppercorns, nutmeg, bay leaves, yeast , alkali, green onion segments, ginger slices, fennel, sesame oil

Method

1. Mix flour with highland barley powder and alkali and place in a large basin.

2. Add 8 grams of dry yeast to 200 grams of warm water, stir evenly until dissolved, and let stand for 3-5 minutes.

3. Pour the yeast water into the flour basin, stir evenly and knead it into a smooth dough.

4. Cover with plastic wrap and place in a warm place to rest for about 30 minutes.

5. When the dough has risen to 1.5-2 times in size, take it out and knead it into a round shape again.

6. Cut into equal amounts of small portions and roll them into balls one by one.

7. Take a small piece of dough and roll it into a long strip, roll it up and lay it upright.

8. Press it into an oblate shape, roll it out again with a rolling pin, and then use a fork to poke steam holes on the surface of the dough.

9. Heat the pan over medium heat, then turn to low heat, add the dough and dry-fry both sides until cooked.

10. Cut the baked buns into small pieces and set aside.

11. Prepare 5g of fennel, 3g of bay leaves, 1 nutmeg, 10g of pepper, 5g of aniseed, and 10g of dried ginger.

12. Saute the spices in a dry pan until fragrant, add cold water to soak and rinse.

13. Strain with gauze, wrap and seal tightly to form a package.

Wash the beef and mutton and cut into slices.

14. Pour the cut beef and mutton into a large pot, add water, ingredients, green onions and ginger and soak for 8 hours.

15. Pick out the onions, ginger and ingredients, and strain out the soaked meat and set aside.

16. Take another soup pot, add half of the pot of water, bring to a boil, add beef and mutton slices, cook until cooked and remove.

17. Pour the cooked beef and mutton into the soup pot, add the ingredients bag, ginger, salt, cooking wine and 2KG of water, and stir evenly.

18. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 1 and a half hours.

19. When simmering the soup, soak the dry sweet potato flour in water.

20. When the soup is cooked until the aroma becomes thick, turn off the heat.

21. Take out the material bag and ginger, fish out the meat, and the remaining soup is the base soup for mutton steamed buns.

22. Add the soaked vermicelli into the soup, add appropriate amount of pepper, bring to a boil, then turn to low heat and simmer for about 1 minute and turn off the heat.

23. Put beef and mutton and cut buns into a bowl, add vermicelli and mix well.

24. Sprinkle the chopped green garlic leaves and coriander leaves, and finally pour the hot soup and sprinkle with sesame oil.