How to make Xi'an mutton soup steamed bun

Xi'an's specialty food is mutton soup with steamed buns, but not every place can make mutton soup with steamed buns as authentic and delicious as Xi'an. Some things can't be imitated. The preparation of mutton soup steamed bun in Xi'an requires certain steps and methods. Only by following these steps can you make mutton soup steamed bun authentic and delicious. Below I will introduce to you the specific method of making Xi'an mutton soup steamed bun, let’s learn it now.

Preparing to make mutton soup

1.1 Mutton soup is indispensable for mutton soup. There is a lot of knowledge about this mutton soup. The business of mutton soup restaurant depends on this pot of good soup. Every Pao Mo restaurant has its own secret recipe for its soup, and the differences mainly lie in the spices used. We have collected some traditional family recipes, and the flavor is also very good.

2.2 In addition to mutton, mutton soup also requires mutton bones, so that the soup base can be mellow and delicious. In addition, the more mutton and mutton bones you use, the better the soup will taste. Therefore, if there are many people in your family, you might as well prepare more mutton and mutton bones and cook more soup at one time.

3.3 The steamed bun used for mutton soup is called mo, which is made of 9 parts of unleavened dough and 1 part of leavened dough, so you need to prepare a little yeast to make the fermented dough.

4.4 Mutton Soup with Steamed Buns is not as simple as soaking steamed buns in mutton soup. It actually needs to be cooked. When cooking mutton soup with steamed buns, you need to add black fungus, chrysanthemum and vermicelli to the soup. Only in this way can the mutton soup with steamed buns be authentic.

Tips:

1.1 There are four traditional ways to cook mutton soup steamed buns, namely single cooking, dry cooking, soup cooking and water cooking. The mutton soup and steamed bun are served separately, the steamed bun is broken into the soup and eaten, and finally a bowl of soup is drunk. The other three types all require the steamed buns to be cooked in soup, namely dry steamed bun, soup steamed bun, and water steamed bun. The amount of soup increases successively, and you can choose according to your personal taste.

2.2 When eating authentic mutton soup steamed buns, it is important to break the steamed buns yourself. The size of the steamed buns is related to the amount of soup added when cooking. The grains of steamed buns for Ganba are the smallest, while those for Shuiweicheng are the largest. Of course, you can also adjust it according to your taste. If you like it softer, break the buns into smaller pieces. If you like it chewier, break the buns into larger pieces.

3.3 When Pao Mo is served, it is served with hot sauce and pickled garlic. The authentic way to eat it is to put the hot sauce on the top of the Pao Mo, without stirring, to keep the soup clear, and only add a little hot sauce around the bite of Pao Mo to be eaten.