How to make Guizhou mutton rice noodles

We all know that Guizhou's mutton noodles are quite famous. As the name suggests, mutton noodles are made by adding some mutton stew to vermicelli. However, the method of making mutton stew in Guizhou is very special. It can make the noodles particularly tasty. Guizhou's mutton noodles have chain stores all over the country, but the editor thinks that it is still the most distinctive to eat them locally. The following introduces the specific method of Guizhou mutton noodles.

There are many varieties of mutton noodles in Guizhou, and the Shuicheng mutton noodles in Liupanshui are particularly famous. Mutton soup is made with black goat meat and more than a dozen spices. It tastes fragrant and not smelly, and is extremely delicious. In addition to the smooth rice noodles and tender lamb, a pinch of chili oil, sauerkraut and chopped green onions are sprinkled on top to add the finishing touch.

The mutton noodles are so fresh and bright red that you can’t wait to try them. Slurp, chew, and savor the taste, then take a sip of the mutton soup: the spiciness of the chili oil, the freshness of the mutton soup, the saltiness and sourness of the sauerkraut, the sweetness of the rice noodles...all kinds of flavors blend together and bloom, leaving you wanting more. Especially in winter, have a bowl of hot and spicy mutton noodles, eat until you sweat, it’s really satisfying!

Main ingredients: Guizhou pickled cabbage (optional), mutton fat (must be added) (appropriate amount), rice flour (half a pound)

Accessories: soy sauce, vinegar, salt, pepper, etc. (appropriate amount), red chili oil (appropriate amount), mutton + mutton bone stew (2 pounds), garlic (appropriate amount), coriander (appropriate amount)

1. After blanching the mutton and mutton bones, stew a large pot of soup. If you don’t like the smell of mutton, you can add some cardamom, star anise, cinnamon, etc.

2. Prepare the chili oil in advance (heat the vegetable oil and pour it over the chili, no other seasoning is needed). This chili is very important. If you don’t know how to make it, you can use Lao Gan Ma chicken chili.

3. Lamb fat is used to make mutton. This must be present. The presence or absence of mutton fat directly determines the success or failure of mutton noodles.

4. Soak the rice noodles and blanch them in a pot of water. Add mutton soup, sliced ​​mutton, a small spoonful of mutton fat (key!), a small spoonful of chili oil, and coriander. Then add soy sauce, vinegar, salt and pepper according to personal taste.