Guizhou all over with mutton noodle hall, listed more than Zunyi mutton noodle, Jinsha mutton noodle, ShuiCheng mutton noodle, ShuiCheng black goat mutton noodle, practice and consumption method is basically the same, is said to be Zunyi mutton noodle is the most famous. General family as long as you buy two or three pounds of fresh lamb, according to the number of people in the family to buy some rice flour, with all the spices can be made on their own, it is not difficult to add meat and powder with their own will, will not be like in the powder to eat powder to eat unpleasant, if you are interested in their own hand to eat a lot of food, a good solution to the cravings.

Raw materials and seasonings:

Skinned mutton, rice noodles, ginger, coriander, mutton oil, pepper, sambucus, grass berries, sand nuts, incense, back to the incense, peel, salt, dry chili pepper, pepper, salt, monosodium glutamate (MSG), coriander, original soup and other appropriate amount.

Specific production methods:

1, with the skin of the whole piece of goat meat under a large pot of water boiling blood foam, under the ginger and wrapped in gauze good pepper, shennai, grass nuts, Sharen, incense, back to the incense, Chen Pi and other spices together with the change to a small fire slow simmering, goat stewed, in order to chopsticks penetrate the skin as well, out of the cool after the separation of the meat and bones, with the skin of the meat into a 3-cm-wide, 5 cm-long piece of spare (try to cut thinly), then the bones, and the skin of the meat into a 3 cm wide, 5 cm-long piece of spare (). The bones are then placed in a pot and stewed on the fire.

2, with dried chili pepper, vegetable oil made of oil chili, chopped scallions, coriander section.

3, hot powder: soup bowl into the right amount of rice flour with cut lamb covered in rice flour (generally a bowl of rice flour 100-150 grams / 25-30 grams of lamb), the meat with the bowl together with the buckle in the funnel into the pot of boiling water hot, powder hot through the meat is also hot tender, the bowl is also hot hot, take it out and add coriander segments, oil chili pepper, pepper, mutton oil, monosodium glutamate poured with the original soup, a bowl of hot, oil red, fresh and fragrant. Rolling hot, oil red, fresh, flavorful lamb powder is made (can also not add oil chili instead of paste chili noodles, but this seems to have no special flavor of lamb powder, you may wish to make two can try). When eating, it is best to be accompanied by some pickled carrots, pickled lotus white, will have a different flavor.

Flavor characteristics:

Tender meat and not rotten, powder white and not broken, soup fresh and not cloudy, oil red spicy and not dry.

Preparation points:

To use ginger, pepper, sannay, grass nuts, saren, sesame leaves, Hui Xiang, Chen Pi to remove the sheep's bashfulness, cut the meat when the meat should be cooled through, but also can be placed in the refrigerator for a few moments so that it can be cut thinly; rice noodles must be scalded through the heart of the oil chili peppers and coriander is essential, the soup should be salted so that the soup is clear, the mutton oil should be placed on the edge of the fire do not let it freeze, add as you eat.