Wangjian Lamb Soup

Wangjian Lamb Soup

by Lover@

5.0 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Visiting Guan Gong's hometown, tasting king sword buns.

Xiezhou Wangjian mutton sauce started in 1989. In the past two decades, the principle that has always been abided by is: adhering to the tradition, striving for perfection; good quality and low price, and sincere.

Xiezhou Wangjian mutton bubble is made of sweet "Zhou water" and tender southern goat meat as the main raw materials, coupled with exquisite skills and scientific configuration, so that it has original characteristics: original flavor, fresh and pure, mullet cake With food. Therefore, it is favored and praised.

The difference between Xi'an mutton bubble and Shanxi mutton bubble is the method of breaking buns. The smaller the size of the Xi'an mutton bubble, the better it tastes, while the larger the size of Shanxi mutton bubble, the better it tastes."

Ingredients

Wangjian Lamb Soup

1. Soak the leg of lamb for two hours, soak in bleeding water

Wangjian Lamb Soup recipe

2. Put a little yeast powder (the amount that prevents the dough from fermenting) into the flour, and mix it into a smooth and soft dough for later use

Wangjian Lamb Soup recipe

3. Cut the raw mutton oil into small pieces, pour it into a wok on low heat and refine it into mutton oil. Skim out the oil residue (the third bowl is oil residue), pour the hot oil on the chili noodles and stir evenly quickly to form mutton chili pepper (The black bowl above), pour the excess mutton oil into the bowl (the second white one is mutton oil), hey! I forgot to take pictures of such an important link. I hope you can understand it and ask me if you don’t understand.

Wangjian Lamb Soup recipe

4. Prepare pepper, aniseed, bay leaves, cinnamon, dried bell pepper, orange peel for later use

Wangjian Lamb Soup recipe

5. Pour cold water into the pot (pour more water, do not add water in the middle), add lamb shank, and dry ingredients at the same time, cook for 40 minutes on high heat, and cook for one and a half hours on low heat

Wangjian Lamb Soup recipe

6. Take an appropriate amount of dough and knead it into a long strip

Wangjian Lamb Soup recipe

7. Cut into small pieces

Wangjian Lamb Soup recipe

8. Roll the agent into strips, brush the oil code and set aside in the plate

Wangjian Lamb Soup recipe

9. Take a strip and roll it into a long piece, and roll it down from the top

Wangjian Lamb Soup recipe

10. Roll to two thirds and make a few strokes with a knife

Wangjian Lamb Soup recipe

11. Roll to the end

Wangjian Lamb Soup recipe

12. Head down

Wangjian Lamb Soup recipe

13. Flatten by hand

Wangjian Lamb Soup recipe

14. Then roll it into a thin round shape into a cake

Wangjian Lamb Soup recipe

15. Preheat the electric baking pan without brushing the oil, put it directly into the cake, and bake it

Wangjian Lamb Soup recipe

16. After one side is yellowed, turn it over and continue to burn until it is golden on both sides

Wangjian Lamb Soup recipe

17. Cooked lamb, let cool and cut into slices

Wangjian Lamb Soup recipe

18. Cut green onion and coriander into finely divided pieces

Wangjian Lamb Soup recipe

19. Cooked lamb soup

Wangjian Lamb Soup recipe

20. Pour appropriate amount of mutton oil and mutton pepper into the pot

Wangjian Lamb Soup recipe

21. Add salt, pepper noodles, MSG

Wangjian Lamb Soup recipe

22. Break the cake into the bowl

Wangjian Lamb Soup recipe

23. Add the soup, sprinkle in the chopped green onions and coriander

Wangjian Lamb Soup recipe

24. It’s not worse than the restaurant’s

Wangjian Lamb Soup recipe

Tips:

The dough is softer and the beaten cake is not only delicious, but also easy to digest

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