Name: Pita Bread in Mutton Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Lamb; 10g Cooking Wine; Some shallot; Some ginger; 1 package Thirteen Fragrant Stew Pouch; 20 capsules pepper; 2g yeast; 2 pcs Sugar garlic; A teaspoon chili sauce; 2 pieces parsley; Some salt

Pita Bread in Mutton Soup

by English-English recipes

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Lamb steamed bun is a famous snack in Shaanxi Province with a long history. As early as in the Chongjian reign, Xi’an had "Tianxilou" specializing in mutton steamed buns. The characteristics of mutton steamed steamed buns in the northwest region are heavy flavor, strong meat and thick soup, attractive aroma, and aftertaste after eating. Infinite, and also has the effect of warming the stomach. This mutton steamed bun is provided by a friend who opened a steamed steamed bun restaurant. The seasoning and preparation method are very simple and suitable for family making. ""

Pita Bread in Mutton Soup

1. Cut the lamb into large pieces, wash and soak in clean water for half an hour (you can change the water several times).

2. Prepare spring onion, ginger slices, pepper, stewed meat bag.

3. Put enough water in the soup pot, add lamb, green onion, ginger slices, pepper, stewed meat bag and cooking wine.

4. Turn on high heat, turn to low heat when the soup is about to start, and remove the foam with a small spoon.

5. Bring to a boil again, simmer for an hour and then add salt.

6. Stew for another 1 hour (total two hours) until the lamb is mature.

7. The yeast is soaked in warm water and mixed with flour to form a harder dough, and it will be half-breaded (the time is half of the normal baking time). Then divide the semi-raised noodles into two parts and knead evenly.

8. Roll into a cake.

9. Bake in a pan over low heat until the cakes are just cooked.

10. Let the stewed lamb cool and cut into slices.

11. Break the pie into the size of soybean grains, soak the vermicelli until soft, and cut the garlic sprouts into sections.

12. Add a portion of mutton soup and a portion of boiling water to the pot. Boil it for three minutes. Add vermicelli, mutton, and garlic sprouts. Add salt and pepper to drizzle the oil. Serve with sugar garlic and chili sauce.

Tips:
1. The lamb should be soaked in clean water, and the stew must be filled with enough water.
2. The noodles should not be pasted, otherwise the taste will be affected.
3. The cake must be baked on low heat.
4. Cook the mutton, let it cool, and then cut it.