Shuicheng mutton powder recipe

Many people like to eat mutton noodles, especially in Shuicheng, Guizhou, my country. Mutton noodles are a local specialty. Guizhou people cannot live without mutton noodles. Moreover, Guizhou mutton noodles are quite famous. They are a snack that many Chinese people yearn for. The main reason why Guizhou Liupanshui mutton noodles are delicious is that their ingredients are quite special. The following is the recipe of Shuicheng mutton noodles.

Shuicheng mutton rice noodles are a folk snack in Liupanshui City, Guizhou Province, and are the staple food for breakfast for people in Liupanshui today. Shuicheng mutton rice noodles originated in the early 1980s. In the past, people in Shuicheng seldom ate mutton. Sheep were generally only used for folk sacrifices. People did not eat mutton because they could not get used to the smell of mutton.

Shuicheng Lamb Rice Noodles

Main ingredients: mutton as sauce, rice noodles, fish and coriander

Shuicheng Lamb Rice Noodles (5 pieces)

The slaughtered black goat is hung up and the sheepskin (for other uses) and sheep bones are removed. Sheep fat is separated from the mutton and refined into mutton fat. Then the mutton is divided into large pieces and put into a large soup pot with mutton offal and mutton bones to stew. When the mutton and mutton offal are cooked to 80%, they are taken out and cooled for later use. The mutton bones are left in the soup pot and added with spice bags to continue to cook mutton soup. When customers come to eat mutton noodles, the shop owner immediately picks up the bowl and puts rice noodles on it first, and then puts thinly cut mutton slices or mutton offal on the surface (those who like mutton can put mutton, those who like mutton offal can put mutton offal, and adding meat and offal is up to the customer's convenience);

The second version is basically the same as the first version in terms of production process. The main difference lies in the steps of making red oil chili. In addition to vegetable oil, mutton fat is also added to the red oil chili. At the same time, the step of adding mutton fat after blanching the mutton and vermicelli is also reduced. The purpose of doing this is to enhance the flavor, remove the mutton smell and enhance the freshness. In the process of making red oil chili, sheep oil is added together with the refining process to better eliminate the goat smell, making the mutton powder more fragrant and delicious. At that time, many mutton noodle shops would place the red chili oil bowl on a large hot pot to float it, in order to avoid the mutton fat in the red chili oil being cooled and solidified and having a mutton smell.