Lamb steamed buns

Overview

In my memory, when I was young, my father loved to eat mutton steamed buns the most. He always took me to eat at the most famous local restaurant. I was too young at that time, so many memories are fuzzy, but I clearly remember the taste

Tags

• staple food
• home cooking
• northwest cuisine
• shaanxi cuisine
• angelica dahurica
• cao guo
• chicken essence
• chili sauce
• cinnamon
• cooking wine
• coriander
• dried chili segments
• dried tofu
• fungus
• garlic sprouts
• ginger
• green onions
• lilac
• mutton
• shannai
• star anise
• steamed buns
• sugar garlic
• cumin
• fans
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Stew the mutton (this is also the most important step. Whether the mutton steamed bun is delicious or not depends on how well the meat is stewed). Cut the mutton into pieces and wash them. Pour cold water into the pot and bring to a boil over high heat. After the pot boils, take out the mutton and discard the soup (don’t be reluctant, the first time is to boil the blood water). Rinse the mutton with cold water and pinch it with your hands to squeeze out all the blood water remaining in the meat. Fill the pot with water again, add mutton, dried chili segments, scallions, ginger, fennel, grass fruit, angelica, kaempferia, star anise, cloves, bay leaves, and cinnamon in turn. Bring to a boil over high heat. After the pot is boiled, reduce the heat to low and simmer (remember not to make the fire too low, you need to see the water in the pot rolling). The stewing time is more than two hours. I personally recommend about 3 hours.

   

2. 2 Cut the bought dried tofu into strips, soak the vermicelli and fungus in water (soak in cold water), cut the garlic sprouts diagonally and cut the coriander into small pieces.

   

3. 3 Breaking the buns, because I am too lazy to make the steamed buns myself, I bought them. I can research them next time and share with you how to make the steamed buns at home.

   

4. 4 Cook the steamed buns, take out the stewed meat, slice it, put the mutton soup into the wok and bring to a boil. Pour the broken steamed buns into the pan and stir-fry. Pour in a small tablespoon of cooking wine and stir well. Then pour in the fungus, dried tofu, salt, chicken essence, stir evenly, cook for about a minute, add the vermicelli and garlic sprouts, cook for about a minute, turn off the heat and serve.

   

5. 5 Place the cut meat on the steamed buns, sprinkle with coriander, and serve. (Since our family prefers to stir-fry the meat together in steamed buns, our meat is not presented on the plate, which doesn’t look good.