Representative delicacies in Shaanxi Province recipe-Chinese Food-best chinese food recipes-cooking food

Step1:1。 Blanch over water - put cold water into the pot. Pour in the cleaned mutton and cut mutton. Add ginger and orange peel. Boil over high heat, then pour out the blood. Rinse.

Step2:In the pot, change clean water. Add in the sheep bone and boil. Add in the star anise, cinnamon, orange peel, scallion and ginger. Keep the pot boiling for about 2 hours. Boil and skim off the froth. Finally, take out the star anise and orange peel. (it is recommended to use a large soup pot for this process

Step3:Pour the white thick soup into a large capacity casserole. Pour in the boiled mutton. Simmer for 3 hours.

Step4:Melt the yeast in 20g warm water. Add 30g flour and knead into dough. Cover with plastic film and ferment for 1 hour. Knead the remaining flour and water into a hard dough. Cover with plastic wrap for half an hour. Finally, knead the two kinds of dough evenly until it is smooth and tough. Then divide it into equal size. After kneading, roll it with a dough stick to make a pancake with a thickness of about 1cm. Put into the pan and bake for 35 minutes.

Step5:You can take it out when you see the yellowing on both sides.

Step6:Break the buns into fingertip sized or soybean sized pieces. Reserve them at the bottom of the bowl.

Step7:Scald the vermicelli and fungus.

Step8:Put the steamed buns into a few tablespoons of mutton soup (the amount of soup depends on the bowl) and boil for 1 minute. Sprinkle salt and pepper.

Step9:Pour the boiled steamed buns into a large bowl. Put the vermicelli and agaric on it. Slice the mutton and put it on the vermicelli. Sprinkle the chopped green garlic coriander. Pour in the chili sauce according to your preference. Or eat with sugar garlic.

Cooking tips:1. Paomo is a method of combining a little fermented dough with a dead dough. When kneading the bread, it does not need any hand powder. It is not sticky at all. When it is cooked, it is broken into small pieces. When it is put into the soup, it is not scattered. This is the real Shaanxi practice. 2. The reason why mutton is delicious is a bowl of thick but not greasy mutton soup. Keep skimming the oil. Boil the mutton for 2 hours first, and then stew the mutton for 3 hours together. It is the key to the delicious and mellow soup. 3. Mutton has a strong smell. If you care about it, put hawthorn, orange peel or radish into it when cooking. When frying, put onion, ginger, cumin and other seasonings to get rid of the smell. There are skills in making delicious dishes.