Pita Bread in Mutton Soup
1.
Soak the raw mutton in clean water and change the water twice in the middle. I ran for an afternoon and don’t cut the mutton.
2.
Prepare green onion, sliced ginger, star anise, cinnamon, dried chili, and Chinese pepper. I also cut four slices of white radish. Then I put water in the pot, put the above ingredients and lamb into the pot and cook. After the high heat, turn to medium heat To keep the soup tumbling, I boiled it for nearly an hour and pierced the meat with chopsticks. It was easy to pierce it and it proved that the meat was rather rotten. Add salt twenty minutes before turning off the heat, not too salty. Don't take the meat immediately after turning off the heat, let it cool down naturally, and put the broth into a bowl.
3.
Make dead-faced pancakes. Mix the noodles in cold water, wake up for half an hour, roll them into small round cakes, do not put oil in the pan, just cook them. You can break the prepared pancakes to cool down a little bit by yourself. I am lazy and cut them into small cubes directly.
4.
Soak the fungus in advance, cut the right amount of cooked mutton, pour a few tablespoons of the mutton soup into the pot, then add water, add the fungus and vermicelli, and cook directly. After boiling, pour the cut mutton slices and cook for five minutes Then add salt and white pepper, pour the small cakes into the pot and cook. You can taste the saltiness at this time. Turn off the heat after three minutes.
5.
Pour the mutton steamed bun into the sea bowl, sprinkle with chopped green onion (or garlic sprouts) and coriander, accompany the hot sauce and sugar garlic, and start eating!
