Raw material:

100g of rice flour, 25g of cooked lamb with skin.

Seasoning:

Sheep oil, burnt chili noodles, pepper, salt, monosodium glutamate, chili oil, original soup, turnip, and other appropriate amount.

Method of production:

Cooking. Mutton washed and cut into pieces into a pot over high heat to boil, remove the foam and then switch to a small fire stew piece. Rice noodles soaked in cool water to remove the sour flavor, put into a pot of boiling water, scalded through, and fished out with a slotted spoon into a noodle bowl. Spread the slices of mutton on the noodles, ladle in the salted soup, mutton oil, burnt chili powder or chili oil, and then add monosodium glutamate (MSG), peppercorns, turnips, and green onions to complete the dish.

Features:

The mutton is cooked through but not rotten, the rice noodles are white, the soup is fresh and red, the spicy flavor is strong, and the oil is not greasy.

Technology:

The thinner the mutton is cut, the better, and the chili oil should be bright red and made with mutton oil. Cook the mutton with dry chili, rock sugar, tangerine peel, cooking wine, ginger and so on, and there should be no fishy flavor.