Beef and mutton steamed buns are cooked with beef and mutton in a soup.

Beef and mutton steamed buns are made from local Shaanxi beef and sheep and their skeletons, refined salt, pepper, star anise, and grass. Fruit, cinnamon, galangal, garlic sprouts, etc. are used as seasonings, and the five steps are to process the meat, cook the meat, remove the meat, break the buns, and cook the buns. A good bowl of steamed buns must first be cooked in a pot of good soup. The method of making the soup is of course a trade secret, and the meat cooking process is also very particular. First, the beef and mutton must be rinsed repeatedly, soaked for about 5 hours, and cut into large pieces weighing about 5 kilograms. Then the beef and mutton are put into the pot and seasoned. Bag to enhance the flavor, simmer over high heat for about 4 hours, put the meat into the pot, replace with a new seasoning bag, cover and compact, bring to a boil over high heat and simmer for 2 to 3 hours, then simmer over low heat for about 6 hours, until the soup is thick and the meat is tender. Put the pot on the plate and set aside.

There are four traditional cooking methods for mutton soaking: single walking, dry pulling, mouth soup, and water sieving.

The so-called "single walking", steamed bun and soup. Serve it separately, break the buns (cakes) into the soup and eat it. After eating, drink a bowl of fresh soup, saying "each has its own flavor". I thought that the authentic mutton soaked buns are boiled buns, so this way of eating is still good. It's better to try another Xi'an snack: Shuipen mutton. Some people call it "ganpao". There is no soup in the bowl after cooking, and the chopsticks can be poked. The other is called "kou soup". , there is only a mouthful of soup left. "Shuiweicheng" means a wide soup, like a big water siege. After breaking off the steamed buns and putting a chopstick on the bowl, the waiter will understand that this is "dry soup". "" and "Shuiweicheng" do not need to be expressed with chopsticks, because the size of the buns is consistent with the cooking method. The principle is that the soup is wider and the buns are larger, and vice versa. An experienced chef will know how much soup to add when he sees the size of your buns.

The method of cutting the steamed buns is special. They are called fufu steamed buns. They are made from nine parts of dead noodles and one part of fermented noodles. It is all dead dough, which tastes bad and is not good for digestion; it is all yeast dough and cannot be soaked. Some fake experts will say that the rolled out buns should look like bee heads, and the smaller the better, but this is not the case, as mentioned above. The size of the steamed buns is consistent with the cooking method, dry, soup, and water. The size of the steamed buns can be such as soybeans, peanuts, and broad beans.

After breaking the steamed buns, ask the waiter to present them to the chef. , add mutton soup and cook quickly over high heat, add beef and mutton, vermicelli, chopped green onion, garlic sprouts, coriander, and more advanced ones (called "high-quality" in Xi'an) as well as fungus, day lily, dried fragrant spices, etc. and it is ready to serve. Such a large bowl of steamed buns prepared by oneself, with green onion, garlic sprouts, coriander, reddish-brown beef and mutton, yellow daylily, white crystal vermicelli, and dark fungus, the fragrance is overflowing and makes people's index fingers move. . It should also be noted that the steamed buns should be served with steamed buns on the bottom, vermicelli covered in a mesh shape, and chopped green onion, coriander, and beef and mutton placed on top. If not, you can make fun of the boss. Is the chef's name Nan Guo?

When eating, hold a spoon in your left hand and chopsticks in your right hand. After the steamed buns are served, spread the chili sauce on top. Be careful not to stir them. Pay attention to "nibbling" them from one side to keep them fresh. A seasoned foodie said that the fresh and hot air would not escape, but I thought that the most terrible thing was that if the steamed buns were stirred too much, the steamed buns would not become steamed buns, and the mutton soup would turn into batter. Whether to use sugar and garlic is up to one's own choice. After the meal, drink a small bowl of soup made from the original juice to clear your mouth.