Beef and Mutton Steamed Bun
1.
First slice beef and mutton, soak in water to remove blood, change the water three times
2.
Pour cold water into the pot, pour the cleaned lamb bones, add shredded ginger and two slices of tangerine peel, boil over high heat, pour out the blood and rinse off
3.
Change the pot to clean water, add lamb bones to a boil over high heat, and add star anise, cinnamon, tangerine peel, green onion, ginger slices at the same time,
4.
Pour the white and thick soup into a large-capacity casserole, pour the soaked beef and mutton, and simmer for 3 hours.
5.
Melt the yeast in about 20 g of warm water, add 30 g of flour to knead the dough, cover with plastic wrap and ferment for 1 hour. Knead the remaining flour and water into a hard, dead dough, cover it with plastic wrap and leave it for half an hour. Finally, knead the two doughs evenly until they are smooth and tough. Then divide it into equal sizes, knead it round and roll it into a dough cake with a thickness of about 1cm. Put it in the pot and burn it without oil for 3-5 minutes
6.
You can take it out if you see yellowish sides on both sides
7.
Break the steamed bun into fingertip or soybean-sized crushed pieces, and set aside at the bottom of the bowl
8.
50 grams of steamed bun, add a few tablespoons of lamb soup, cook for 1 minute on medium heat, sprinkle with salt and pepper
9.
Boil the vermicelli and put it in a bowl, pour the boiled bun and lamb soup into a large bowl, put black fungus on top, slice beef and mutton, place on the vermicelli, sprinkle with chopped green garlic and coriander, pour in chili according to personal preference Sauce, or serve with sugar garlic
10.
Foaming bun is a method of combining a little fermented dough and dead dough. When kneading the bun, no hand powder is needed, and it will not stick to the hands. After the steamed bun is cooked, it is broken into small pieces, and the soup is not scattered, which is the authentic Shaanxi practice.
11.
The reason why the lamb bun is delicious is that a bowl of thick but not greasy lamb soup, constantly skimming the oil, boil the lamb bones for 1 hour, and then stew lamb together for 3 hours. This is the key to the delicious taste of the soup.
12.
Lamb has a strong smell. If you are more concerned about it, add hawthorn, tangerine peel or radish when cooking, and add green onion, ginger, cumin and other anesthetic to get rid of the smell.
13.
The remaining lamb bones after the stew can be taken out and fried with pepper and pepper to make lamb scorpion, better use of ingredients
