<h1>Lamb stir-fried steamed buns</h1>
Xi'an halal snack, a kind of boiled bun. Lamb small stir-fried steamed buns, there is a way to eat, is to sauté the lamb diced, add paprika and vinegar, and then cook with the broken buns, the food is sour and spicy, mellow, unique flavor. This product has strong gastrointestinal properties and is an affordable meal for manual workers.
Ingredients: lamb, rapeseed oil, five-spice powder, soy sauce, salt, vermicelli, wontons, coriander, cooked mutton oil, etc.
Preparation method (taking 90 bowls as an example) :(1) Rinse 15 kg of clean lamb, drain the water, and cut into 2 cm square, 0.66 cm thick slices. Add 750 g of rapeseed oil to the wok and heat over high heat and add slices of meat. Stir continuously with a hand spoon, wait for the water to evaporate, pour 1250 grams of soy sauce along the pan along the pan, continue stirring, about two minutes after adding 250 grams of five-spice powder, stir-fry until the soy sauce juice is dry, add 30 kg of boiling water. Switch to low heat and simmer until the meat is five ripe, add 750 grams of fine salt, and still cook on low heat for three to four hours. When the meat is crispy, sprinkle the oil slick, use an iron colander to fish out the slices of meat, and place them in a sieve. Scoop the original soup from the pot into the pot.
(2) Soak the two pairs of the whole sheep skeleton in water for 1 hour, fish out, wash, smash, put into the pot, add 100 kg of water, simmer for 3 hours, skim off the oil slick. Put the soup in a pot.
(3) Put the wok on high heat, add a little cooked mutton oil, add 100 grams of garlic seedlings and meat slices and sauté a few times, add an appropriate amount of cooking wine, soy sauce and vinegar, and then add bone broth and original soup (according to the number of steamed buns to determine the amount of soup). When the soup is boiling, add the vermicelli and the customer's broken dumplings, cook for about two minutes, add a little salt, monosodium glutamate, chopped parsley, pour 15 grams of cooked mutton oil, pour into a bowl and serve.
Nutritional characteristics: Chinese medicine believes that mutton taste sweet and warm, can replenish blood and qi, warm in the stomach. The meat is crisp, the bun is smooth, and the taste is strong.
<h1>Water basin large meat</h1>
Although the name of Xi'an water basin meat is the same as that of Sanyuan water basin meat, it is different in terms of ingredients, preparation methods and flavors, and has its own characteristics.
Ingredients: pork, pork bones, hens, sea cucumbers, squid and a variety of spices.
The preparation method (taking 90 bowls as an example) :(1) 10 kg of peeled fat lean pork, 4 kg of pork stick bones, and 3 fat hens are washed separately. Cut the pork into large 1.5 kg chunks and smash the pork bones. Add about 25 kg of water to a large iron pot, bring it to a boil over high heat, first add the bones, boil the water, and then add pork and hens. After the pot is re-boiled for half an hour, cook for about 3 hours over medium heat, remove the meat and lay flat on a porcelain dish.
Continue to cook the hens for 1 hour and then remove them.
(2) Soak 500 grams of sea cucumber and 1,000 grams of squid in hot water for 1 hour, cut into thin slices of about 1.65 cm wide and 3.3 cm long, and place them in a bowl.
Remove the bones of the chicken and cut into small pieces.
(3) Put 50 grams of peppercorns, 40 grams of star anise, 75 grams of cumin, 20 grams of grass fruits, 50 grams of galangal, 50 grams of ginger at the same time into the pot, add 2.5 kg of water, boil for about half an hour, make seasoning water, filter out the residue, pour into the basin for later.
(4) Add the boiled meat soup to the 'water basin pot', mix with half of the boiling water, and bring to a boil over high heat. Cut 3 slices of pork 0.66 cm thick and 4.95 cm long, add 2 slices of sea cucumber, squid and chicken and place in a large bowl. Use the boiling broth to pour four or five times, so that the meat slices, sea cucumber slices, squid slices, chicken slices are heated evenly, and then put a little seasoning water and an appropriate amount of fine salt and monosodium glutamate. Served with wontons or white steamed buns, served with kimchi, sugar garlic, coriander, sweet noodle sauce and white onion.
Nutritional characteristics:
This product is rich in high-quality protein and inorganic salts for digestion. Its tender meat soup is clear and fresh, and it is a seasonal snack in the summer of Xi'an.