How to make mutton soaked buns

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  1.Food Pancake Ingredients (two parts of flour, 25 grams for leavening and 225 grams for cold water)

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  2. Use 15 grams of warm water to dissolve the yeast

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  3.Add into a small amount of flour and knead until evenly

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  4.This is the kneaded yeast dough, cover it with a wet towel and set aside for fermentation

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  5. Knead a large portion of flour with 90 grams of cold water until uniform.Knead twice.

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  6.This is the first time

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  7.Also need to cover with a wet towel

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  8.This is the dough that has been kneaded for the second time

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  9. Roll out the cold water dough, add it to the fermented dough, knead evenly again and let it rest for 10 minutes

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  10. Wake up Divide the good dough into five equal parts

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  11. Roll out into a cake about 10 cm in size.

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  12.Prick a few holes with a fork to avoid bulging



13. Cover and cook over low heat until both sides are slightly brown, about 6 minutes

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  14.Use your hands to break the cake into thumb-sized pieces and set aside

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  15.Seasoning ingredients for cooking meat

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  16.First soak the mutton leg meat in blood water, and then blanch it in cold water

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  17.Let’s start another pot Add enough water and the above seasonings, add the meat, cook on high heat for two hours, add salt, turn to low heat and continue cooking for one hour

• 18.Soak the vermicelli until soft, pick and wash the fungus, day lily and coriander and set aside

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  19. Remove the mutton and let it cool

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  20. Chop coriander and green garlic and set aside p>

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  21. Half a bowl of water, half a bowl of mutton soup, add a few fungus, chopped day lily, add salt to the steamed bun , pepper to taste, and let the soup boil for 3 minutes

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  22.Put the lamb slices, green garlic and coriander At the end, add some Pixian hot sauce and you’re ready to eat