Lamb soup with steamed buns

Soak the sheep spine in clean water overnight, then blanch twice in a pot of cold water.

2. Wash the floating foam with warm water. The soup brewed like this is pure and white without mixing.

3. Add enough water to the pot, blanch the cleaned sheep spine, and add a few slices of ginger.

4. Bring to a boil over high heat, skim off the foam and grease.

5. Stew over medium high heat for one hour.

6. Wash the lamb ribs here and bring them to the pot with cold water. Boil and roll.

7. Take out warm water and wash it.

8. Put the lamb ribs into a boiling pot, add enough water, and cut a few slices of ginger.

9. Cook over medium heat for 40 minutes, add a little salt to increase the base flavor of the lamb (slightly salty is sufficient). But it cannot be too salty.

10. Set aside the cooked lamb.

11. Sheep spine soup has also been stewed, it is white and not greasy, and it doesn't taste too greasy to drink.

12. Garlic, coriander, and millet pepper.

13. Add an appropriate amount of salt, white pepper powder, and a little chicken essence.

14. Cut the lamb ribs into small pieces.

15. Cut the salt and pepper pancake (with dead dough) into small pieces.

16. Pour in the sheep soup and stir well.

17. Add lamb and pancakes.

18. Finished products.