What steps are needed to make Xi 'an mutton bread in soup?

The bread in the mutton soup is half-cooked. Choose the part with the best meat quality, both fat and thin. Choose the best Hancheng Dahongpao pepper and cook it with other peppers. Take out the cooked meat, put it in a special container and press it into pieces with moderate thickness for later use. Xi people like to sit down and break slowly when eating steamed bread. The steamed bread pressed by the machine tastes far from good. When cooking, first pour the chef's meat stock into the pot, and the master will skim off the foam while stirring. When the soup comes to a boil, first pour in the broken steamed bread, then add the sliced meat, vermicelli, chopped green onion or garlic sprout in turn, and serve with sugar garlic and Chili sauce. It smells good!

In the past, several mysterious seasoning formulas have been made public through multiple channels. Ordinary people process it themselves, and it is everywhere. The most traditional way to make soup packets is to break the helmet into small pieces or cut it into small strips, put it into a bowl, add the sliced mutton, fungus, day lily and vermicelli (strips) that have been cooked and cut in advance, pour the grates in the stock for two or three times, and then add coriander or chopped green onion to Jiang Mo to make soup.

For good mutton (such as mutton from Tibetan sheep, Inner Mongolia, Xinjiang and other places), just add some onions, ginger and water, simmer the soup, add some salt when it is cooked, and the soup will be very fragrant and delicious. You can't make soup with Sichuan sheep. So whether it is done well or not, I think it is basically not a question of technology, but a question of choosing sheep. Sliced mutton, sliced noodles. Vegetables (of your own taste) can be cooked in the pot.

There are differences in Shaanxi province. There are no Xi 'an peppers, Baoji peppers and Gansu peppers, but they are all very fragrant, the formula is very important, the methods are different, and the finished products are basically the same. Take a proper amount of mutton with bones, clean it, put it in a pressure cooker, add onion and ginger slices, and start cooking. After cooking, pour it into an open fire pot and stew for half an hour on medium fire and over an hour on low fire. Take a proper amount of flour and add a proper amount of baking powder, pour hot water into the baking powder, until the dough is evenly stirred, knead for 20 minutes, roll it out, turn on the electric baking pan to heat it, turn off the fire, put it into the rolled bread, turn it over twice and take it out.