Zunyi lamb powder (with spice pack ratio and authentic chili pepper noodle preparation method)

The famous city of Zunyi, historically rich in goats, as early as the Ming Dynasty Zunyi City had mutton flour market. After generations of continuous improvement and improvement, Zunyi mutton powder has become a famous local traditional flavor snack, which has now spread throughout Zunyi urban and rural areas and cities and prefectures in Guizhou, and there are many restaurants operating Zunyi mutton powder in many large and medium-sized cities across the country.

Rice flour is a kind of grain product processed with rice, such as cooked semolina strips, distributed in Guizhou, Yunnan, Hunan, Guangxi, Guangdong and other places, Yunnan called "rice noodles", Guangxi called "powder", Guangdong called "pho". Rice flour is widely distributed in Guizhou, including mutton powder, beef powder, beef and mutton offal, pork powder, dog meat powder, spicy chicken powder, bean pollen, red oil powder, cold rice flour and other flower color varieties. In the kingdom of rice noodles in Guizhou, the zunyi mutton powder flavor is pressed against the group and dominates.

Ingredients (1 serving):

125 grams of polished rice flour, 30 grams of cooked lamb with skin, 20 grams of cooked haggis, 100 grams of raw lamb soup, 20 grams of mixed pork and sheep oil, 8 grams of soy sauce, 5 grams of refined salt, 20 grams of simmered chili noodles, 2 grams of pepper powder, 3 grams of pepper noodles, and 6 grams of coriander.

Preparation method of cooked lamb and mutton raw soup:

Soak 1500 grams of lamb and 500 grams of lamb bones in water, wash off the blood stains, put them in a pot with water and salt, boil over high heat, skim off the foam, change the medium heat to simmer until eight ripe, change the low heat, put the spice packets into the pot and cook until the meat is cooked, fish out the filtered water to dry, dry until there is still residual heat, use gauze to wrap the lamb into rectangles, and press dry with heavy objects to remove, cut into large thin slices and set aside.

Spice Pack Ratio:

3 grams of peppercorns, 3 grams of yamana, 10 grams of grass fruits, 10 grams of sand kernels, 3 grams of fragrant leaves, 10 grams of cumin, 5 grams of tangerine peel.

Preparation Method:

(1) Take the polished rice flour and rinse it with cold water, remove the sour taste, fish it into a bamboo basket, put it in a pot of boiling water and blanch it thoroughly, and put it in a large bowl.

(2) Cover the lamb slices and haggis on top of the flour, scoop in the original mutton soup, add mixed oil, soy sauce, chili noodles, pepper noodles, fine salt, pepper noodles, coriander, etc.

Production key:

1, Zunyi has a proverb that "no original soup, no boiled lamb powder". Choose a black goat with skin and scalding hair with fresh and tender meat, moderate fat and lean. After laying the lamb bones in a pot of water, it is supplemented with spices, simmered and added in several times to keep the soup fresh.

2, rice noodles have three production methods: the refined rice washed and soaked, mechanically processed into rice agents, and then made into cylindrical or flat strips of rice noodles; or with the method→ of steaming → steaming → → steaming → cut strips; it can also be made by squeezing → boiling water → mixed with mustard → colander.