2. Clean the water in the pot, and add the sheep bones to boil. At the same time, add star anise, cinnamon, dried tangerine peel, onion and ginger slices, and keep the water in the pot boiling for about 2 hours. Skim off the floating foam while cooking, and finally remove the star anise, cinnamon and dried tangerine peel. (It is recommended to use a large soup pot for this process)
3. Pour the thick white soup into a large-capacity casserole, pour the cooked mutton, and simmer for 3 hours.
4. Melt yeast in about 20g warm water, add 30g flour, knead into dough, cover with plastic wrap, and ferment 1 hour. Knead the remaining flour and water into a hard dough, cover it with plastic wrap and let it stand for half an hour. Finally, knead the two kinds of dough evenly until smooth and tough. Then divide them into equal sizes, knead them, and roll them into cakes with a thickness of about 1cm with a flour needle. Put it in a pot and fry for 3-5 minutes without oil.
You can take it out when you see two yellow faces.
6. Break the steamed bread into pieces the size of fingertips or soybeans as the bottom of the bowl.
7. Boil the vermicelli and auricularia with water.
8. After putting in a bowl, pour in the cooked mutton soup and sprinkle with salt and pepper.
9. Slice the mutton, put it on the vermicelli, sprinkle with chopped green onion and coriander, drizzle with Chili sauce according to personal preference, or eat it with sugar and garlic.