Name: Pita Bread in Mutton Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 large bowls mutton soup; 4 Fu Fu; 100g Soaked Daylily; 240g Soaked Longkou Vermicelli; 150g Soaked fungus; a little salt; a little Garlic sprouts; a little chili sauce; a little Sugar garlic; a little parsley

Pita Bread in Mutton Soup

by Norwegian Red Food

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Lamb steamed bun, referred to as mutton steamed or steamed steamed bun, was called "Yokang" in ancient times. Because it warms the stomach and resists hunger, it is a delicacy in North America, especially in Xi'an, Shaanxi Province, the most famous beef and mutton steamed steamed steamed bun.
Suddenly want to eat mutton steamed bun, somehow? Maybe I was homesick, so I searched for a lot of information online and copied it as much as possible. It is hoped to achieve the generally recognized characteristics of Xi'an mutton steamed bun—heavy ingredients, rich meat and thick soup, fat but not greasy, and full of aroma.
In the end, it is basically close to the five processes taught by the old Xi'an Fanzhuang in the "Happy Kitchen" column of Beijing TV-cooking meat, fishing for meat, making buns, breaking buns, and cooking buns.
First cook the soup, use mutton and mutton bones with green onion, ginger, pepper, aniseed, cinnamon, fennel, etc., cook until the meat is rotten and the bones are crisp and the soup is thick and mellow.
Let's brand the Fu Fu, which is a kind of dead-faced steamed bun, which needs to be branded into a "tiger back chrysanthemum heart" shape.
Next, break the bun, take a small cake and break it in half, then split it in the middle, tear it into two halves, and then pinch it into small beans the size of soybeans, each with a crust and a heart.
The last step is to boil the buns. Use the mutton soup to cook the broken pieces of buns, top with mutton and vermicelli, and add fungus and day lily to the high-end ones.
When eating, it should be accompanied by sugar garlic, hot sauce, coriander and garlic sprouts, and it is also eaten by planing, which is called nibbling, not stirring, otherwise the aroma will be lost.

Look down at the steamed buns you have cooked: the bottom of the bun, the cover of the silver net (fan), the floating top of the fish (beef), the emerald green garlic sprouts, the yellow daylily, and the dark fungus. When they are scattered, the color and shape are enough. Up the standard.

Mutton soup ingredients: 700 grams of mutton, 700 grams of mutton bone, 1 aniseed, 3 grams of pepper, 4 grams of cinnamon, 80 grams of green onions, 20 grams of ginger and 3 liters of water. These spices are also available: grass fruit, fennel, Angelica dahurica , Ginger, Amomum, cloves, Shannai steamed bun Ingredients (for 2-3 people): 4 large bowls of mutton soup, 4 fufu steamed buns (approximately 38 grams each), 240g of soaked dragon mouth vermicelli, soaked fungus 150 grams, 100 grams of soaked day lily, chili sauce, sugar garlic, garlic sprouts or coriander

Pita Bread in Mutton Soup

1. First, soak the lamb and lamb bones in water for 2 hours, soak the bleeding water, and change the water several times in between.

2. Boil the meat and bones soaked in water for 2-3 minutes to boil the blood stains, then drain the water, and clean the meat and bones.

3. Put the meat and bones back into the pot and replace with new water, about 3 liters.

4. Bring to a boil over high heat, skim off the foam, then put the prepared spices in, and cover the pot tightly.

5. The spices I use are 1 aniseed, 3 grams of Chinese pepper, 4 grams of cinnamon, 80 grams of green onions, and 20 grams of ginger. If there are grass fruit, fennel, angelica, ginger, Amomum villosum, cloves, and Shanna, use some more Well, some people say that the most important thing is fennel.

6. When it gets gas, change the heat to a low heat and keep it getting gas and cook for 30 minutes. Note: If it is a normal pot, about 2 hours.

7. After decompression, if the mutton can reach and pass through it lightly with chopsticks, remove the meat and set aside.

8. The bones are still in the pot, cover the pot tightly, boil on high heat, change to low heat, and cook for 30 minutes while keeping the air on, so that the bones are all boiled and the mutton soup is ready.

9. After the bones were cooked, we started to soak the soaked day lily in the bun, remove the hard ends, and tear them into two.

10. Pick the soaked fungus into small flowers.

11. After the vermicelli is soaked in warm water, rinse with cold water.

12. The fufu bun is broken into two halves, then split in the middle, torn into two halves, and then broken into small beans the size of soybeans, each with a crust and a heart.
Fu Fu Fu is specially used for soaking steamed buns. It is a dead-faced steamed bun. Please refer to http://www.meishij.net/zuofa/tuotuomo.html for production.

13. Cut the cooked lamb into thick slices.

14. To make a pot, scoop more mutton soup (this is Shuiweicheng, need wide soup), and boil the day lily and fungus.

15. Then boil the lamb slices in a pot and season with salt.

16. Finally, boil the steamed buns and vermicelli, and then pour some beef and mutton oil, also called Mingyou. The mutton buns are cooked.

17. To eat lamb bun, you need to use a large bowl, and serve with chili sauce, sugar garlic, green garlic sprouts and coriander.
Dig some chili sauce and put it on the bowl, sprinkle some green garlic sprouts and coriander, don't stir, eat from the side, called nibbling, it is said that the aroma will be released after stirring, if you feel greasy, take a bite of the sugar garlic.
Haha, a big bowl, the amount was really too big, and in the end the two ate this bowl separately.

Tips:
1. It is really laborious to break the bun. If you don't want to break it, use scissors to cut it, which is much more convenient. However, I heard that the chef in Xi'an saw that your steamed buns were substandard, so he sent it away at will.
2. Each breaks his own buns, the chef does it bowl by bowl.