Shunqing lamb powder
raw material:
Rice flour 1500 g (with rice 500 g)
Ginger 5 g
Red oil 40 g
White pepper powder 0.5 g
1000 grams of fresh lamb
Coriander 15 g
1 g of peppercorns
Sichuan salt to taste
MSG 1 gram
Pork bones 1500 g
make:
1. Soak the rice for three days (seven days in winter), change the water frequently, beat it into rice milk, filter it into a lump of powder, wake up for one day (three days in winter), and make it into a ball. Basket steamed for 20 minutes (external cooking and inner life), take out to cool, mash, and re-mix well to make a cylinder. Bring the water in the pot to a boil, put the lump into the 60 to 80 eyes of the leaky powder scoop, pat it with your hands and press it into the pot (factory production is pressed into the pot with a rice noodle machine), start the pot after one to two minutes, rinse it, straighten it out, and put it in place (family food directly buy the rice noodles in the market).
2。 Rinse the lamb bones, pork bones, and fresh lamb (cut into large pieces) in a soup pot, add peppercorns, ginger (beat it) and an appropriate amount of pepper, bring to a boil over high heat, and skim off the blood foam. When the lamb is cooked, it is fished out and cut into small slices and set aside. (If you use brain meat, brain marrow, sheep kidney, spinal cord to make stuffing, its taste is fresher). The soup continues to simmer for three to four hours and then scoops as the original soup. Bring water to a boil in a pot to make powder.
3. Rinse the rice noodles with water, grab them into a bamboo wire leak, put them in a tumbling soup, put them away, repeat them four or five times, heat the powder, and pour them into a bowl. Add the original soup, heat the lamb slices, Sichuan salt, monosodium glutamate, white pepper, drizzle with red oil, put a little turnip, and become lamb powder.
peculiarity:
The soup is creamy white, delicious, piping hot and spicy, rich in nutrition, and is a good winter product.
