Material: 羊肉、姜、蒜、桂皮、八角、黨參、黃芪、山奈、香葉、草寇、砂仁、山楂、花椒。 Lamb, ginger, garlic, cinnamon, star anise, Codonopsis, Astragalus, mountain Chennai, geraniol, bandits, Amomum villosum, hawthorn, prickly ash. 做法： Practices: 1、選上好的羊肉，我們挑的是羊前腿壹只。 1, chosen a good lamb, and we picked the sheep foreleg 1. 2、洗凈後切成大塊。 2, wash, cut into chunks. 3、羊肉放入高壓鍋，加入的燉料有：姜、蒜、桂皮、八角、黨參、黃芪、山奈、香葉、草寇、砂仁、山楂、花椒。 3, lamb into the pressure cooker, add the stewed materials are: ginger, garlic, cinnamon, star anise, Codonopsis, Astragalus, mountain Chennai, geraniol, bandits, Amomum villosum, hawthorn, prickly ash. 4、註入清水大火煮開，撇去浮沫後轉小火燉。 4, into the fire with water to boil, skim foam float and then pass a small Huodun. 5、燉兩個小時後，肉爛湯香關火。 5, two hours after the stew, meat, rotten fragrant soup off the fire. 6、燉肉的同時，面粉適量放入盆中。 6, stew meat, while flour into the pot. 7、加水揉成軟硬適度的面團，蓋上醒20分鐘。 7, moderate water bunched up into hard and soft dough, cover awake for 20 minutes. 8、將面團揪成大小相同的劑子，搟成圓片，放入平底鍋中。 8, pulling the dough into the same size as the agent son, roll into a wafer, into the pan. 9、小火烙饃，蓋上蓋子。 9, small Huoluo bun, covered with lid. 10、翻面後的餅饃。 10, after the upside down cake bun. 11、烙好的饃用手撕成小丁（刀切也可以的，呵呵）。 11, bake a good loaf of steamed bread by hand torn Ding (knife also can, He He). 12、鍋中盛入燉羊肉的原湯，放入粉絲、黑木耳煮熟，加入適量的生抽、米醋、牛肉粉（雞精、味精也可以）、魚露（沒有可以省略）、鹽調味。 12, into the stew pot Sheng mutton soup, add vermicelli, black fungus cooked, by adding an appropriate amount of soy sauce, vinegar, beef powder (chicken, MSG can be), fish sauce (no can be omitted), salt and seasoning. 13、粉絲木耳熟了之後，倒入饃丁再煮片刻。 13, fans familiar with the fungus after the small cook for a moment into the bun. 14、所有原料倒入碗中，加辣椒醬、辣椒油、香菜、蔥末、糖蒜，拌勻就可以開動了。 14, all the ingredients into the bowl, add chili sauce, chili oil, parsley, diced green onion, garlic, mix well can be started.