Winter tonic – Pita bread soaked in Lamb Soup, self-made white cheese bun and chili oil

1. Lamb soup: Cut onions into thick circles. Put star anise, fennel, star anise, fragrant leaves, Sichuan pepper, and grass fruit into a tea bag. Put hawthorn and wild chrysanthemum into a tea bag.

2. Heat the lamb in cold water, bring it to a boil, and make a foam.

3. Soak Rolls of dried bean milk creams, agaric and vermicelli.

4. Change the boiled lamb into water (if you like the original soup, float off the foam), add onions, ginger, and the first tea bag filled with star anise and other ingredients. It is best to boil over low heat in a clay pot for 2 hours. Time doesn't allow today, I used a pressure cooker and pressed it for 35 minutes.

Wash and peel the white radish, then cut it into pieces. Cut cilantro into small pieces.

6. Remove the onions, ginger, and tea bags from the pressed soup and transfer them to a clay pot (if using a clay pot, remove the onions, ginger, and tea bags). Cut the lamb into appropriate sized pieces and add them to the soup. Cut the soaked Rolls of dried bean milk creams into shreds, and add the soaked agaric and mutton bone. Add the second tea bag containing hawthorn and wild chrysanthemum, and add white radish chunks. Keep boiling slightly until the white radish is tender.

7. Add fans and goji berries, cook until the fans are rotten. Add salt for seasoning.

8. Finally, put the lamb, lamb bones, other ingredients, and soup into a large bowl, sprinkle with chopped cilantro, drizzle with chili oil, and the fragrant and hot lamb soup is ready.

9. Baijimo: Take a small amount of warm water and melt fresh yeast.

10. Put flour, yeast melted water, and water into a basin. Give a total of 110 g of water.

11. Knead into a three light dough, cover it with a damp cloth, and let it ferment at room temperature for about 1 hour.

The volume of the dough increases after 12.1 hours.

13.1 Blade tip baking soda melts in very little water.

14. Wet your hands with alkaline water and slowly knead them into the dough. Form the three light dough again. Wake up for 10 minutes.

15. Cut into 6 pieces of approximately 55g each.

16. Roll it round and let it relax for another 10 minutes.

17. Flatten the dough with your palm and roll it into a round shape that is not too thick.

On one side, use a toothpick to poke a few holes to prevent the Baiji bread from expanding too much during the process of heating. Especially the middle part of the bread.

19. If no oil is added to the pot, the small heated kang will turn golden on both sides.

20. After finishing all the Baiji steamed buns on the kang, put them in a hot oven to keep them warm. Finally, they are served together with mutton soup. They are pulled into small pieces and soaked in mutton soup. Pita bread soaked in Lamb Soup^_^