Raw materials: mutton with bone, vermicelli, garlic sprout, shallot, salt, pepper granules, star anise, Amomum tsaoko, fragrant leaves, fennel, flour, yeast, clear water, sugar garlic and Chili sauce.

Practice steps:

1. Wash the mutton, cut it into larger pieces, soak it in clear water for three or four hours, and pour out the bleeding water.

2. Put the soaked mutton into the pot, pour the clear water over the water, add a little ginger slices to boil over medium heat, blanch, remove and drain.

3. Put Zanthoxylum bungeanum, aniseed, cinnamon, fennel, fragrant fruits and fragrant leaves into sandbags, and tie the bag mouth tightly for later use.

4. Add another pot of cooked mutton, pour boiling water to boil, skim off the floating foam and turn to low heat.

5. Add seasoning package and appropriate amount of salt, and simmer for three or four hours. If I put two pieces of beef bones, I have no problem, stew until the broth is thick and turn off the heat; The stewed mutton soup has a beautiful milky white and delicious meat.

6. Take out the mutton and put it aside to cool.

7. cook the meat. The proportion is about 200 grams of flour and 4 or 5 grams of yeast. Stir them evenly, then slowly pour in clear water and stir them into a flocculent shape with chopsticks. Into a slightly hard and smooth dough, of course, slightly softer than noodles!

8. Cover with plastic wrap and ferment to less than twice the size. Take out the fermented dough and knead it for a few minutes. After flattening, it is rolled into a circle about one centimeter thick.

9. Bake in an electric baking pan until you are six or seven years old. Take it out to cool.

10, after cooling, break off a small piece of fingernail for use. I'm talking about a little nail! Bread-breaking is also exquisite. First break the bun in half from the surface, then break it into two pieces from the side of the bun, and then break it into small pieces like small nails, so that each small piece has both a bun skin and a bun heart.

1 1. Soak the vermicelli in clear water in advance, take it out and drain it, cut the garlic sprout in the middle, cut it into sections, and let the mutton cool into thick slices. Put the steamed bread in a big bowl, then add the vermicelli, mutton slices and garlic sprouts in turn, and count them as an order.

12. Pour the mutton soup into the wok, add a proper amount of water, and decide the amount of soup, whether it is oral soup or wide soup, according to personal preference. After boiling, skim the floating foam, pour the steamed bread in the big bowl into the soup and boil it over high heat, and add a little butter or sheep oil.

13, turn the side dish over and cook it again, add a little monosodium glutamate and turn off the heat without coriander.