Steamed buns fall in love with lamb broth – lamb steamed buns
Preparation method
Ingredients: 2 white ji buns, 250 grams of lamb, 250 grams of lamb bones, 50 grams of vermicelli, 10 grams of dried fungus, green onion, ginger slices, garlic, peppercorns, dried ginger, grass fruits, cumin, large ingredients, cinnamon, fragrant leaves, hawthorn, shanna, soy sauce, aged vinegar, chili oil, salt to taste
Tools: pressure cooker, soup pot
1. Wash the lamb, put it in the pot, add an appropriate amount of water, turn off the heat after boiling, and remove the lamb for later.
2. Wood ear foam hair, torn into small pieces, sheep bones smashed, Bai Ji bun broken into soybean-sized cubes.
3. Put the peppercorns, dried ginger, grass fruits, cumin, large ingredients, cinnamon, fragrant leaves, hawthorn, shannae and lamb and lamb and lamb bones together in a pressure cooker, add ginger slices, garlic, add an appropriate amount of water, but the lamb can be, cover and cook for 30 minutes.
4. Fish out the lamb and slice it for later.
5. Pour the lamb broth into the pot, add the fungus and vermicelli to cook, add the appropriate amount of salt to taste, and put it in a bowl. Pour the diced bun into a bowl, add some soy sauce, aged vinegar and chili oil to taste, sprinkle with green onion.
Kitchen Tips:
1. There is no pressure cooker to stew lamb with an ordinary soup pot, and after boiling on high heat, change to low heat and simmer for 2 hours.
2. The smaller the White Ji Bun, the better. Xi'an's steamed bun masters can break Bai Ji's bun into the size of a grain of rice.
3. People who like to eat coriander can sprinkle some chopped coriander. Garlic sprouts or onion foam
Nutrition secret: Lamb meat is tender, easy to digest, high protein, low fat, phospholipids, is one of the delicious winter cold and warm supplements, can achieve the dual effect of supplementation and cold protection.