Cooking Steps

1. 

   Step1:*Boil about 1kg of mutton with bone in a cold water pot. Add 1 spoon of cooking wine to boil. Skim off the froth. Blanch and remove for later use.

2. 

   Step2:In addition, put the boiled leg into the soup pot. Pour the leg into the cold water and bring to a boil. Skim off the froth. Add 3 sections of Beijing onion, 4 pieces of ginger and spice bag (2G fennel, 2G pepper, 2G cinnamon, 3 pieces of sand kernel, 3G Angelica dahurica, 2 pieces of anise, 2 pieces of grass fruit, 2 pieces of ginger, 2 pieces of Xiangye, 1 piece of old skin, 3 pieces of dry pepper). Turn to medium heat and cook for 10 minutes. Remove the spice bag and discard it.

3. 

   Step3:Turn the heat down and continue cooking for about 1 hour. Turn off the heat. Take out the leg and cool it. Peel and bone it and cut it into pieces. Use the mutton soup for standby.

4. 

   Step4:* to make a dough, mix 60g of medium gluten flour, 2G of yeast, 2G of baking soda and 30ml of clear water (warm water at room temperature below 18 ℃ and cold water at room temperature above 18 ℃). Knead it into a smooth dough. Cover with fresh-keeping film and wake up for 40 minutes.

5. 

   Step5:Dead dough - 540g medium gluten flour mixed with 270ml boiling water. Use chopsticks to quickly stir it into floccules. Knead it while it is hot until the dough is formed. Take out and cover with plastic wrap to wake up for 40 minutes.

6. 

   Step6:Wrap the wake-up dough directly into the dead dough. Knead until well mixed. Cover with plastic wrap and wake up for 10 minutes.

7. 

   Step7:Cut the dough into seven equal parts. First, twist it into a spindle shape with two ends thin and middle thick. Use a rolling pin to roll from the middle thick part until it is flat (but still the shape with two ends thin and middle thick). Then roll it up from one end.

8. 

   Step8:Stand up. Press it into a circle with the palm. Then roll it with a rolling pin. The diameter of the bun is about 14cm.

9. 

   Step9:Take the pan and heat it to 50% of the heat. Put in the steamed bun. Heat the front and the back for 23 minutes respectively. Wait until the surface is slightly yellow to 9 minutes.

10. 

    Step10:* the steamed bun is divided into four parts. Take one of them and tear it from the middle (it will be two layers up and down). Break it into buns the size of nail plate.

11. 

    Step11:Pour a large bowl of mutton soup above into the pot. Boil it over high heat, then put the black fungus, yellow cauliflower and steamed bun into it. Boil it again. Turn the heat down for 23 minutes. Boil the green bean vermicelli for 1 minute. Add some white pepper and a little salt to taste. Turn off the heat and bring out.

12. 

    Step12:Sprinkle with cilantro and garlic. Sprea

13. 

    Step13: