The origin of mutton powder

Mutton powder has a history of more than 300 years.

Mutton powder is a folk snack in Guizhou province, and it is the favorite of most Guizhou people for brunch.

Mutton powder is produced all over the southwest, and only Guizhou mutton powder is famous.

In the streets of Guizhou, there are countless mutton powder houses, and the number of diners is second to none.

The main raw materials of mutton powder are mutton and rice noodles (also known as "rice noodles").

Its method is as follows: 1. The mutton is pure. First, put the rice noodles in a boiling pot for three times to remove the sour taste of the rice noodles and put them in a porcelain bowl.

Then put a thin layer of mutton slices on the rice noodles. This kind of mutton slices is cooked, squeezed and cut, poured with bright red pepper oil, sprinkled with some pepper powder, garlic sprouts, shallots, radishes and so on.

Finally, add pure mutton soup.

The mutton powder made in this way is steaming and fragrant, which is very attractive.

The most important thing to eat mutton powder is the taste of the original soup.

Generally speaking, Zunyi residents like to choose short-legged goats produced in Sinan County, because the goats in this area are tender in meat and have little fishy smell.

Slaughter, peel and put into the pot on the same day without washing.

When cooking mutton soup, first put fresh mutton into the pot and simmer slowly. Mutton soup is clear but not turbid, fresh but not fishy.

In addition to meat and bones, add a little rock sugar to one or two hens. This soup is especially delicious.

working methods

raw material

Rice flour100g, 25g cooked mutton with skin.

Material adjustment

Sheep oil, pepper noodles, pepper powder, salt, monosodium glutamate, Chili oil, stock soup, radish, chopped green onion and so on.

manufacturing method

Wash the mutton, cut into pieces, put it in a pot and boil it over high fire. Simmer on low heat after defoaming (put dried peppers when cooking mutton). Take it out and put it with the weight. After cooling for 5 hours, cut into slices with a width of 3 cm and a length of 5 cm.

Soak rice noodles in cold water to remove the sour taste, put them in a boiling pot, scald them thoroughly, take them out with a colander and put them in a noodle bowl.

Spread mutton slices on flour, scoop in salty soup, sheep oil, pepper powder or pepper oil, and then add monosodium glutamate, pepper powder, radish and chopped green onion.