Pita Bread in Mutton Soup
1.
Soak the lamb and leg bones in clean water for 2 hours, changing the water several times in between
2.
Cut the lamb into 2~3 large pieces, chop the lamb bones from the middle to reveal the bone marrow inside
3.
Put clean water in the pot, add the mutton and mutton bones to a boil, rinse the mutton and mutton bones in the soup and remove them.
4.
Put the blanched lamb bones into the soup pot, then add the full pot of water, boil the pot to remove the foam, then add the green onion, slapped ginger, pepper, star anise, grass fruit, angelica, amomum , Ginger, cinnamon, cumin, orange peel
5.
Bring the high heat to a boil, keep the soup in the pot tumbling for 30 minutes on medium and high heat
6.
Then add the lamb to a boil, keep it on a low heat and cook for 2.5 hours, add salt to taste when it's cooked for 2 hours
7.
Take out the cooked mutton and mutton bones, filter the mutton soup to remove the seasoning and dregs inside
8.
The cooked lamb soup is very rich
9.
Take out 1/10 of the flour and put it into yeast and warm water to make a slightly harder dough and ferment it in a warm place; put the remaining flour in a basin, put edible alkali and cool water into a slightly harder dough
10.
Roll out the dead dough, put the spread dough in the middle, wrap it up and knead it into a complete dough, let it rest for 10 minutes
11.
Divide the dough into small doughs and roll them into half-centimeter thick round cakes
12.
Put the rolled pie in a clean pan without oil
13.
Use a fork or chopsticks to pierce the surface of the cake so that the baked cake will not bulge up
14.
Just burn on both sides of medium heat
15.
Break the cold cake into fingernail-sized dices by hand, or cut it with a knife
16.
Soak the vermicelli in cold water, soak the fungus into small pieces, cut the coriander into small pieces, and cut the green onion into chopped green onions. It is best to add some minced green garlic
17.
Pour half a bowl of mutton soup into the pot, then pour half a bowl of water
18.
Add fungus and steamed buns to a boil and simmer for 2~3 minutes
19.
Add vermicelli and sliced cooked lamb (cut against the shredded meat, if the mouth is not good, cut into small dices the same size as the bun), and adjust the flavor with salt and pepper
20.
Pour into a large bowl and sprinkle with coriander and chopped green onion and minced garlic
21.
Put the sugar garlic, chili sauce, and chili oil into a small dish and serve with lamb buns
