Pita bread soaked in Lamb Soup

Put about 1.1kg of bony lamb leg meat into a cold water pot, add 1 spoonful of cooking wine to boil, skim off the foam, blanch and remove for later use.

2. Take another soup pot and put the blanched lamb legs into it. Pour in cold water before the lamb legs and bring to a boil over high heat. Skim off the foam and add 3 slices of Beijing onion, 4 slices of ginger, and spice packets (2g of fennel, 2g of Sichuan pepper, 2g of cinnamon, 3 pieces of sand kernels, 3g of Angelica dahurica, 2 pieces of star anise, 2 pieces of grass fruits, 2 pieces of ginger, 2 pieces of fragrant leaves, 1 piece of tangerine peel, and 3 dried chili peppers). Bring to a boil over medium high heat for 10 minutes, then remove and discard the spice packets. Reduce the heat and continue to cook for about an hour. Turn off the heat, remove the lamb leg and let it cool. Remove the skin and bones, cut it into slices, and set aside the lamb soup.

3. Noodle dough: Mix 60g of medium gluten flour, 2g of yeast, 2g of baking soda, and 30ml of clean water (use warm water below room temperature 18 ℃, cold water above 18 ℃), knead into a smooth dough, cover with cling film, and let it stand for 40 minutes.

4. Dead dough: Mix 540g of medium gluten flour with 270ml of boiling water, stir quickly with chopsticks to form a flocculent shape, knead while hot until the dough is formed, remove and cover with cling film to let it stand for 40 minutes.

5. Wrap the awakened dough directly into the dead dough, knead until evenly mixed, cover with cling film, and let it stand for 10 minutes.

6. Cut the mixed dough into seven equal parts, first knead it into two thin and thick spindles in the middle, use a rolling pin to start rolling from the thick part in the middle until it is flat (but still in the shape of two thin and thick ends in the middle), and then roll it up from one end. Stand up and press into a circle with the palm of your hand. Then use a rolling pin to roll out the bread, with a diameter of about 14cm.

7. Preheat a flat bottomed pan over heat until 50% hot, then put in the rolled out buns. Bake on both sides over medium and low heat for 2-3 minutes, and let the surface slightly turn yellow until cooked by 9 minutes.

8. Divide the baked bun into four parts, take one piece and tear it open from the middle (it will form two layers), breaking it into buns the size of a fingernail.

9. Start the pot and pour in a large bowl of lamb soup as mentioned earlier. Bring to a boil over high heat, then add the prepared black fungus, yellow cauliflower, and steamed buns. Bring to a boil again, then reduce the heat to low and cook for 2-3 minutes. Add soft green bean vermicelli and cook for 1 minute. Season with an appropriate amount of white pepper and a little salt. Turn off the heat and remove.

10. Sprinkle chopped coriander and garlic, and spread lamb slices on top! Open eating