1. The lamb is rinsed well, and there is a lot of mutton oil. It is difficult to wash your hands after washing.
2. After washing, use cold water and boil on low heat for 10 minutes after boiling.
3. In the process of cooking the meat, slice the ginger. In addition, since I don’t have a stew box, I can only sew one with gauze.
4. After cooking, remove the lamb and pour out the frothy water. Take the inner pot of the electric pressure cooker, add the lamb, and add water. Add ginger slices and all the above seasonings. You can add more salt. This soup comes out as the original soup, it needs to be diluted with water before cooking the bun
5. The electric pressure cooker modulates the nutritional stew file (I want to simmer for a while, my electric pressure cooker chooses this is the longest simmering time, the simmering time is 55 minutes, you can customize it according to your own appliances)
6. While waiting for the electric pressure cooker, we can prepare the bun~ Use flour, add cold water and noodles, and make the noodles, not too hard. Then roll it into a cake. Add a little oil to the pan and place the cakes for baking. When both sides are solidified, the rudiment of the cake can be prepared. This cake is half-raw, so you can't eat it~ These noodles can bake 4 larger cakes.
7. The cake is ok, it will be out soon~
8. The cake is baked and the mutton soup is still being stewed. The next task is to break the cake. In Shaanxi, the real mutton steamed buns need to be broken into small pieces by themselves, because the uneven margins will make the soup thicker and more flavorful.
9. It must be very small, so that it will have a taste. This is also an individual effort. I just broke it halfway, and I really don’t want to break it anymore, so...just...change it...the left part is broken, the right part is cut...
10. After preparing the bun, I soaked some fungus and cut into silk
11. The time is up, the mutton soup has already exuded a very fragrant taste. After the electric pressure cooker has cooled down, set up another pot, put a part of the mutton soup stock in the electric pressure cooker, and add half of the water. (All the original juice is too oily) Pour in all the steamed buns and fungus, cook and cook, the soup is relatively clear at the beginning, and the main thread gradually begins to become mushy and thick. Pour into fans. Taste the saltiness and add salt until it is suitable. Add a little MSG. OK~Get out of the pot~~~
12. Although I have been busy for a long time to lose weight and lose weight, I should eat less...
