Cooking Steps

1. 

   Step1:1、 Boiled mutton - it's better to have a leg with bones, meat and tendons. It's better to have a leg. But I didn't buy one with bone. I'll make do with it. 500g lamb. Cut into two pieces. Add cold water. Boil for a few minutes. Remove the blood. Take out and wash. Put into a casserole. Add some water and boil. Turn off the heat and simmer.

2. 

   Step2:In theory, if you don't dislike the mutton smell, you only need onions and ginger. I added a little coriander seed, Cumin Seed, pepper, seasoning, pepper and cilantro this time. It's just shown in the picture. When it's actually used, it's just a little bit. It can't take the taste of mutton.

3. 

   Step3:When the mutton starts to boil, it can be stewed for 1 to 1.5 hours. Don't stew it into meat. It's not delicious. In the last 15 minutes, add some salt. Turn off the fire when it's time. Let the mutton soak in the soup for 2 hours.

4. 

   Step4:2. Baked bun (in the time after stewing mutton, the baked bun is just right) 1. The amount of common flour and water is 2:0.8. The amount of yeast powder is half of that of steamed bread. The specific amount depends on your own meal. Yeast can be dissolved in warm water to wake up. Then add 2 g salt. Melt. Mix with flour.

5. 

   Step5:This kind of dough is relatively hard. Knead it patiently into a smooth dough and ferment it for half an hour. Some people say that mutton steamed bun is made of unleavened dead noodles. I've tried it. Can you say it's impossible to eat it? And eat soon. Stomach will be acid. So no matter what the rumors in the Jianghu are, we have to reform according to the actual situation. This kind of bread is made of hard dough with half yeast and short fermentation time. It's easier to absorb the soup when soaked in mutton soup. It's easier to digest and tastes better. Of course. If you have to die, you can challenge your stomach's digestion.

6. 

   Step6:Half an hour later. The cut of the dough is like this.

7. 

   Step7:I'll divide it into four. Roll the long strip. Fold it vertically. Roll it up. Put the end under it.

8. 

   Step8:Press flat. Roll it to the desired thickness. It's about half a centimeter thick. Then pinch the four sides into a little roll up, so that the four sides can touch the bottom of the pot when soldering. Only in this way can they be baked well.

9. 

   Step9:The cast iron pot is hot without oil. Put the bottom of the cake face down. Put it in the pot. Cauterize with medium or small heat until it is scorched yellow. Turn over. On the other side, you can see the so-called iron ring, tiger back and chrysanthemum hear

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    Step12: