Guizhou Liupanshui mutton rice noodles?

Mutton rice noodles are also called mutton noodles. Mutton noodles are a famous snack food in Liupanshui. People in Liupanshui usually eat mutton rice noodles for breakfast. Generally, in the hot summer, many people have no appetite. If you eat a bowl of mutton noodles at this time, it will not only satisfy your appetite, but also be delicious. However, most people are very interested in the method of making mutton rice noodles. The following is an introduction to the method of making mutton rice noodles.

Liupanshui Lamb Rice Noodle Recipe 1 Ingredients: lamb slices, rice noodles, pepper powder, garlic sprouts, shallots, coriander, secret ingredients (each Shuicheng Lamb Rice Noodle restaurant has its own secret ingredients, which are not public, and not every restaurant uses the same ingredients. This is also a major feature of Shuicheng Lamb Rice Noodles).

Production: Mutton noodles have the effect of dispelling wind and dampness, and are a very suitable snack for people in high-altitude and cold areas such as Guizhou. Because of this, the Liupanshui area located in the Yunnan-Guizhou Plateau is the region with the best reputation for making mutton noodles. The main ingredients of mutton powder are mutton and rice noodles.

The method is: first blanch the rice noodles in boiling water three times to remove the sour taste of the rice noodles, and then serve them in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles. The mutton slices are squeezed and cut after being cooked. Finally, pour bright red chili oil on it and sprinkle some pepper powder, garlic sprouts, chives, coriander, etc. It's steaming hot, fragrant and very tempting. The most important thing about eating mutton rice noodles is to taste the original soup. Generally speaking, people in Liupanshui like to choose local black goats. The fish can be slaughtered and skinned on the same day and put into the pot without washing. When making mutton soup, first put the fresh mutton into the pot and simmer over low heat. The mutton soup will be clear but not turbid, fresh but not fishy. Flavor characteristics: The mutton is cooked through but not mushy, the rice noodles are snow-white, the soup is fresh and bright red, with a strong spicy flavor and plenty of oil but not greasy. It has become a famous snack in Guizhou Province.

Step 1: Add water to the pressure cooker, boil the water and put in the sheep bones to blanch, pour out the blood, and take out the sheep bones; Step 2: Prepare pepper, star anise, grass fruit, bay leaves, cinnamon, ginger, and put them in the seasoning box; Step 3: Add more water to the pressure cooker, put in the sheep bones, old brine, and seasoning box, cover the lid and stew for 30 minutes; Step 4: Turn off the heat and simmer for 1 hour to make it more flavorful;