Ingredients: rice flour, mutton (cooked by the secret recipe of the family, sliced)
Ingredients: coriander, chopped green onion, pepper, oil pepper (or pepper). The practice of mutton soup is very confidential.
This powder is made from scattered local short-legged goats. The heavier the goat, the fatter it gets. This kind of goat has a moderate smell, tender meat and delicious taste. After the live sheep are delivered, they are slaughtered, skinned, cleaned and deboned with a fine knife. Cut the mutton into several large pieces, put it in the secret soup of the big iron pot in the sky to remove the foam, and simmer slowly. After the mutton is cooked, master the hardness, take it out and naturally cool it overnight, and cut it into pieces as thin as cicadas. The original soup should be clear but not turbid, fresh but not fishy. If you put too much fishy flavor, it will have medicinal taste, and if you put too little, it will smell fishy. Whether the taste of each soup is authentic or not depends first on the kung fu of this pot of soup. The production level of mutton powder and oil pepper can be divided into different tastes. Generally, dried peppers that are fragrant but not spicy in Guizhou are crushed and fried with sheep oil. Authentic Zunyi Jinsha mutton powder is made of powdered pepper as fine as salt, which is not boiled or tender. After the heat is over, the peppers are burnt and smelly. Generally, small shops don't understand the mystery, so in order to save trouble, they simply use coarse pepper powder to make it, which is far from the taste.
How to get rid of the smell?
Method 1: put some carrots when burning mutton, and then add some seasonings such as onion, ginger and wine to burn together. Burning mutton with carrots can not only remove the smell of mutton, but also make up for the lack of carotene and vitamins in mutton. The mutton cooked in this way will not only feel greasy, but also improve the nutritional value of food.
Method 2: put some orange peel, almonds, red dates and so on. This can also eliminate the odor when burning mutton.
Method 3: put a small amount of mung beans when burning mutton, or you can go to the smell.
Drill a hole in a radish and cook it with mutton in the pot, or put some mung beans in the pot to remove the fishy smell.
Mutton boiled in clear water, and eaten with a little garlic and fine pepper (a thin paste made of Chili oil or Chili noodles with water) can also reduce the fishy smell.
When cooking mutton, pour some rice vinegar or add a certain amount of curry powder into the boiling water pot and cook until the pot boils, so as to eliminate the odor. Fried mutton
Add rice vinegar to roast mutton until it is half cooked, then add seasonings such as onion, ginger, soy sauce, white sugar, cooking wine, etc., and add green garlic or garlic paste when taking out of the pot to remove the smell of mutton.
Raw materials and seasonings:
Mutton with skin, rice flour, ginger, coriander, sheep oil, pepper, kaempferia kaempferia, tsaoko, Amomum villosum, fragrant leaves, Daphne Daphne, dried tangerine peel, salt, dried Chili noodles, pepper noodles, salt, monosodium glutamate, coriander, broth, etc.
The specific production method:
1, put the whole lamb with skin into a large soup pot and boil it to remove blood foam, and add ginger and spices wrapped in gauze, such as pepper, kaempferia kaempferia, Amomum villosum, fragrant leaves, Xianghui and tangerine peel. Simmer with a small fire. When mutton is cooked, it is better that chopsticks can penetrate the skin. After cooling, separate the meat from the bone, and cut the meat with skin into pieces 3 cm wide and 5 cm long for later use.
2. Use dried Chili noodles and vegetable oil to cut oil Chili, chopped green onion and coriander.
3. Scalding: put a proper amount of rice flour into the soup bowl, cover it with chopped mutton (generally, the weight of a bowl is rice flour 100- 150g/ mutton 25-30g), put the meat together with the bowl into a colander, and blanch it in a boiling water pot. The powder is very hot, the meat is tender and the bowl is hot. Take it out and add the fat. A bowl of hot and oily delicious mutton powder is ready (you can also add Chili noodles instead of oily peppers, but mutton powder seems to have no special taste, so you can taste both by yourself). When eating, it is best to match pickled radish and pickled lotus root white, which will have a different flavor.
Mutton powder is produced all over zunyi mutton powder and Guizhou, and only zunyi mutton powder is famous. In the streets of Zunyi City, there are countless mutton powder houses, and the number of diners is second to none. Zunyi mutton powder became famous as early as the middle of Qing Dynasty. Anyone who has come to Zunyi to taste zunyi mutton powder is full of praise. Zunyi people especially like mutton powder. Especially in winter, eating a bowl of hot mutton powder makes you warm all over. People who go to restaurants are very enthusiastic. There is a local custom: every winter solstice, the whole city eats a bowl of mutton powder. It is said that eating mutton powder this day is not cold all winter. The main raw materials of mutton powder are mutton and rice flour. Its practice is: first, scald the rice noodles in a boiling pot for three times to remove the sour taste of the rice noodles themselves and put them in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles. This mutton slice is cooked, squeezed, cut, and finally poured with bright red pepper oil, sprinkled with some pepper powder, garlic sprouts, shallots, radishes and so on. Steamed and fragrant, very attractive. The most important thing to eat mutton powder is the taste of the original soup. Generally speaking, Zunyi residents like to choose short-legged goats produced in Sinan County, because the goats in this area are tender in meat and have little fishy smell. Slaughter, peel and put into the pot on the same day without washing. When cooking mutton soup, first put fresh mutton into the pot and simmer slowly. Mutton soup is clear but not turbid, fresh but not fishy. In addition to meat and bones, add a little rock sugar to one or two hens. This soup is especially delicious.
Ingredients:100g rice flour, 25g cooked mutton with skin.
Seasoning: sheep oil, pepper noodles, pepper powder, salt, monosodium glutamate, Chili oil, stock soup, coriander, chopped green onion, etc.
Method of making: boiling. Wash the mutton, cut into pieces, put it in a pot and boil it over high fire. Skim off the froth and simmer. Take it out and put it together and press it with heavy objects. After cooling for 5 hours, cut into slices with a width of 3 cm and a length of 5 cm. Soak rice noodles in cold water to remove the sour taste, put them in a boiling pot, scald them thoroughly, take them out with a colander and put them in a noodle bowl. Spread mutton slices on flour, scoop in salty soup, sheep oil, pepper powder or pepper oil, and then add monosodium glutamate, pepper powder, radish and chopped green onion.
Flavor characteristics: mutton is cooked but not rotten, rice flour is white, soup is fresh and refreshing, spicy and fragrant, oily but not greasy. It is a famous snack in Zunyi area and won the title of the second "Famous Chinese Snack".
Technical essentials: the thinner the mutton is cut, the better. Chili oil should be bright red, made of sheep oil. When cooking mutton, put dried pepper, rock sugar, dried tangerine peel, cooking wine, ginger, etc. And there should be no bad smell.