Pita Bread in Mutton Soup

Pita Bread in Mutton Soup

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

2. One bag of dry yeast powder

3. Take 8 grams of dry yeast into 200 grams of warm water, stir evenly until it melts, and let stand for 3-5 minutes

4. Pour the yeast water into the flour bowl

5. Stir well and knead into a smooth dough

6. Cover with plastic wrap and leave in a warm place for about 30 minutes

7. Wait until the dough rises to 1.5-2 times the size

8. Take out and re-round

9. Rub into long strips and cut into equal parts

10. Round one by one

11. Take a small piece of dough and roll it into a strip

12. Roll up and put it upright

13. Then press it into an oblate shape

14. Use a rolling pin to roll it out again, and then use a fork to make steam holes on the surface of the dough

15. Heat the pan on medium heat and turn to low heat, add the dough and sear until cooked on both sides

16. Cut the baked bun into small pieces for later use

17. 5 grams of fennel, 3 grams of bay leaves, 1 nutmeg, 10 grams of Chinese pepper, 5 grams of aniseed, 10 grams of dried ginger

18. Saute the spices in a dry pan until fragrant

19. Add cold water to soak and rinse

20. Filter out with gauze

21. Pack up and seal tightly into a bag

22. Wash beef and mutton

23. Cut into slices

24. Pour the cut beef and mutton into a large pot, add water, raw materials, green onions, and ginger to soak for 8 hours

25. Pick out the green onion and ginger and the bag, strain the soaked meat out for use

26. Take another soup pot, add half of the pot of water, boil, add the beef and mutton slices, and remove them after they are cooked.

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

28. Cover the pot, boil on high heat, turn to low heat, and simmer for 1 and a half hours

29. When stewing the soup, soak the dried sweet potato powder in water

30. Turn off the heat when the soup is boiled until the aroma is thick

31. Take out the raw material bag and ginger, fish out the meat, and the remaining soup is the base soup of the lamb bun

32. Put the soaked vermicelli into the soup, add appropriate amount of pepper, boil, turn to low heat and cook for about 1 minute. Turn off the heat

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

34. Sprinkle with chopped green garlic leaves and coriander leaves, top with hot soup and sprinkle with sesame oil.