How to cook the old Beijing mutton bread in soup?

Practice of Old Beijing Mutton Steamed Bun

1. Turn off the yeast in warm water of about 35 degrees.

2. Then pour it into flour several times to make it flocculent, then knead it into dough and cover it with hair.

3. Add the yellow sauce, soy sauce, Jiang Mo, salt and pepper into the mutton stuffing and stir until the meat stuffing becomes sticky. Put pepper water several times.

4. Cut the onion into sections, cut it into cubes about one centimeter, pour it on the prepared mutton stuffing, then pour the sesame oil on the onion, and finally mix it with the mutton stuffing.

5. After the dough is done, take it out and knead it again for a little venting, and you can wrap it; After wrapping, put it in a steamer and steam it 15 to about 20 minutes, then steam it 15 minutes after boiling.