Production method:
1. Wash the washed sheep bones and put them in the bottom of the pot. After adding water to boil, cook the prepared mutton in the pot several times and take it out (cook in a small pot to keep the soup fresh). When there is residual heat, wrap the mutton into a rectangle with gauze, each bag is about1000-1500g, press it with a heavy object to dry, and then take it out and cut it into pieces.
2. Wash the refined rice flour with cold water, remove the sour taste, take it out and put it in a bamboo basket, put it in a boiling water pot, put it in a big bowl, cover the mutton slices and offal on the flour, scoop in the original juice mutton soup, and add the blended oil, soy sauce, pepper noodles, salt, pepper noodles, chopped green onion and salt.
Production key:
1. There is a proverb in Zunyi, "You can't cook mutton powder without the original soup". Black goats with hot skin and hair, tender meat and moderate fat and thin are selected. After the sheep bones are put into a clear water pot, add dried peppers, ginger, dried tangerine peel, etc. Supplement, simmer the soup and add it in several times to keep the soup fresh.
2. There are three methods to make rice noodles: washing and soaking polished rice, processing it into rice powder by machinery, and then making it into cylindrical or flat rice noodles; Or grinding → mixing → cooking → drying → cutting into strips; It can also be made by grinding → mixing → squeezing with a colander → boiling water.
Features: Mutton slices are soft but not rotten, ruddy in color and delicious. Rice noodles are as white as jade, smooth and slightly tough. The soup is clear, not muddy or greasy, and its original flavor is outstanding. All kinds of spices are delicious and spicy.