Many people especially like to eat mutton powder, especially in Shuicheng, Guizhou, China, where mutton powder is a local feature. People in Guizhou can't live without mutton powder, and it is well-known and a snack that many people in China yearn for. The main reason why mutton powder in Liupanshui, Guizhou is delicious is that its ingredients are special. The formula of Shuicheng mutton powder is introduced below.

Shuicheng mutton powder is a folk snack in Liupanshui, Guizhou Province, and it is now. Shuicheng mutton powder originated in the early 1981s. Earlier, Shuicheng people seldom ate mutton. Sheep were generally used as folk sacrifices. People didn't eat mutton because they couldn't get used to the smell of mutton.

Shuicheng mutton powder

Main ingredients: mutton as minced meat, rice flour, and fish coriander

Shuicheng mutton powder (5 pieces)

Slaughtered black goats are hung to remove all the sheep skins (used for other purposes), and sheep suet oil is separated from the mutton and refined into sheep oil, then the mutton is divided into large pieces, mixed with sheep offal and sheep bones and stewed in a large soup pot. The sheep bones are left in the soup pot and added with spice bags to continue to cook mutton soup; When taking out, the stewed mutton and mutton offal are usually sliced separately at the scene. When customers come to eat mutton powder, the shop owner immediately picks up the bowl and puts rice flour on it first, and arranges the sliced mutton or mutton offal on the surface (put mutton on those who like mutton, put mutton offal on those who like mutton offal, and add meat and miscellaneous as the customer likes);

Put the bowl with flour and meat upside down in a colander and put it in a cauldron for two to three minutes; After scalding the mutton powder, take out the colander from the pot and turn the bowl with the powder and meat back into the bowl; First add a small spoonful of refined sheep oil to the bowl, and then pour a large spoonful of red pepper; Then pour the boiling mutton soup with a spoon; Finally, sprinkle a handful of green coriander, the mutton powder with bright red oil and tender soup. The second edition of Shuicheng mutton powder

is basically the same as the first edition in the production process. The main difference lies in the production steps of red oil pepper, that is, sheep oil is added to the red oil pepper in addition to vegetable oil when making red oil pepper, and the step of adding sheep oil when scalding mutton and powder is also reduced. The purpose of this is to enhance the flavor, remove the smell and refresh the mutton. In the process of making red oil pepper, sheep oil is added and refined together, which better eliminates the smell of goat, thus making mutton powder more fragrant and delicious. At that time, many mutton powder shops had to float red pepper bowls on a large hot pot, just to avoid the smell of mutton oil in the red spicy oil refined from mutton oil after cooling and solidification.