The whole process of making beef powder formula (based on 20 Jin of beef) is 25 grams of hawthorn, 8 grams of gardenia, 8 grams of Cao Ling, 20 grams of musk, 25 grams of clove, 25 grams of galangal, 30 grams of bitter orange, 25 grams of fennel, 25 grams of angelica dahurica, 25 grams of cinnamon, 25 grams of acanthopanax bark, 25 grams of Amomum villosum, 25 grams of Amomum tsaoko, 20 grams of pepper powder, and the other 60 grams or more formulas cannot be changed at will. Production method: 1. Beef pickling: evenly coat fresh beef with proper amount of salt and marinate for 30 minutes. 2. Cut off the beef and pinch out the water. Change the marinated beef into lumps, put it in a pot, add water, add ginger slices and cook 15 minutes without water. It is required to remove the beef without red hearts and cut it into small pieces or pieces. 3. Processing of beef: ① Add a proper amount of salad oil to the pot. After the oil is 80% hot, put a proper amount of cassia twig, pepper and star anise in the pot and stir-fry until the pot smells fragrant, then take out cassia twig, pepper and star anise. (2) Add a proper amount of butter into the oil, and after the butter melts, add the chopped beef and ginger slices and stir fry in the pot. ③ Add appropriate amount of sugar, liquor, salt, monosodium glutamate, Chili powder and medicinal powder, stir-fry for a period of time, and then add water to decoct. (4) Put Chili red pigment (change color, or add lavender oil instead). Cook on low heat for about 30 minutes, and add a proper amount of super delicious king until cooked. Note: How to make Arnebia euchroma oil: firstly, heat the oil in the pot, put 5g of Arnebia euchroma into a colander, fry in the oil until the oil turns purple, and then pour the red oil into the beef soup. The production method of red oil: 2 kg of salad oil, 2 kg of clear water, 0.5 slice of pepper, Chili powder 1 kg, 5 g of Arnebia euchroma. First, add oil and water into the pot, then turn on the fire, add Chili slices and Chili powder, stir well, boil the water in the pot, then take out the Chili, add Lithospermum, and stir-fry to get juice.

Lamb meal

Mutton powder is beautifully made. After the fat sheep are slaughtered, they are washed, peeled and eviscerated. Immediately cut into several large pieces and put them into a boiling soup pot. At the same time, ginger, bean sprouts, rock sugar and spices are wrapped in cloth and put into a pot, and boiled with strong fire. When the meat is cooked, take it out and squeeze it with a boulder to squeeze out the water to make the meat firm. Choose lean meat, cut it into thin slices and put it in seasonings such as soy sauce, pepper, chopped green onion and pepper, and you can eat it. It tastes delicious and unique. Among them, pepper is blindly added with special ingredients, especially with local characteristics. Mutton has nourishing and therapeutic effects, so mutton powder is particularly popular in autumn and winter.

-

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, so that the cooked mutton will not feel greasy, but also improve the edible nutritional value.

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.

After the oil is hot, first put ginger and minced garlic in the wok, then pour the mutton into the wok until it is half cooked, and add scallion, soy sauce, vinegar and cooking wine to stir fry. Several times, and add a little sesame oil when cooking. The mutton made in this way is not only tasteless, but also delicious.

_______________________________________________________

Radish deodorizing: when burning mutton. Add green radish and carrot and cook together. After cooking, there is no smell.

Rice vinegar to remove fishy smell: put a large piece of mutton in octawater. Add 25 grams of rice vinegar per 10 kg mutton. seething

Take out the mutton after 5 minutes. Then do the formal cooking. Fat can be removed.

Mung beans to remove fishy smell: put eight mung beans to remove fishy smell when cooking mutton.

Remove curry flavor: add eight and a half packs of curry powder to each kilogram of mutton, and then burn it into curry mutton. No taste.

Remove the herbal flavor: when burning mutton, wrap the crushed cloves, Amomum villosum and perilla in gauze and burn them together. It can not only remove the peculiar smell, but also has a unique flavor.

Remove the smell of walnuts or hawthorn: put a few shelled walnuts or hawthorn slices, which can not only remove the smell, but also make the mutton cooked quickly.

Remove the smell of orange peel: add eight layers of skin when burning mutton, and remove the smell of mutton on the right can also increase the flavor.

Mutton rice noodle

There are mutton powder houses all over Guizhou, most of which are listed as zunyi mutton powder, Jinsha, Shuicheng and Shuicheng black goats. Their practices and eating methods are basically the same. It is said that zunyi mutton powder is the most famous. It is not difficult for an average family to buy two or three kilograms of fresh mutton, buy some rice noodles according to the number of family members and make their own seasonings. It is not difficult to add meat and powder according to your own wishes, unlike eating powder in a rice noodle shop. If you are interested, you can help yourself and have a good meal.

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.

Flavor characteristics:

The meat is tender but not rotten, white but not broken, the soup is fresh but not turbid, and the oil is red and spicy but not dry.

Key points of production:

Ginger, pepper, kaempferia kaempferia, tsaoko, Amomum villosum, fragrant leaves, Xianghui and dried tangerine peel should be used to remove the fishy smell of sheep. When cutting meat, the meat should be thoroughly cooled, or it can be frozen in the refrigerator for a period of time, so that it can be cut thin. Rice noodles must be thoroughly scalded. Pepper and coriander are essential. Salt should be put in the soup so that it will be clear. Sheep oil should be placed by the fire to avoid freezing. Add it while eating.

-

Zunyi mutton powder

Mutton powder is produced all over 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.

This is a well-known flavor food in Guizhou. There is a brand of Huaxi beef powder in Guiyang and a brand of Lanjia beef powder in Liupanshui, which is actually a kind of rice flour with beef as sauce. However, because of its unique flavor, it is loved by people. In addition to the taste, drinking a bowl of original beef soup with attractive aroma and strong taste is also a delicious enjoyment. People regard it as breakfast and lunch.

Raw materials and seasonings:

Fresh beef 1000g, rice flour, soaked lotus seeds, pickled cabbage (made of vegetables), butter, onion, pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, fennel, cinnamon, salt, dried pepper, coriander and monosodium glutamate.

The specific production method:

1. Wash the beef, cut it into large pieces, and cook it in a pot. After the pot is boiled, remove the blood foam repeatedly. Wrap a proper amount of pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, fennel, cinnamon and dried chilli (whole) with gauze, put them in a pot and stew them with ginger slices with low fire until the beef is basically cooked. Take out half and cut it into 1cm square. Cattle suet is refined into butter and taken out separately in a container.

2, rice noodles, bleached with water; Paste the Chili paste and bake it into noodles with dried Chili (not too broken); Soak sour lotus root white, take it out of the pickle jar, cut it into small pieces, and put it into a dish for side dishes; Sauerkraut, cut into1.5-2cm long sections; Turnip is cut into 8 mm segments;

3. When eating, operate in the following order: rice flour (generally, a bowl of beef powder is about 150g-200g) is put into a boiling pot, cooked thoroughly, taken out and put into a soup bowl, covered with beef slices (25g), covered with diced beef stew (25g) or beef tendon, added with appropriate amount of sauerkraut and a little butter, and finally poured with boiled broth, and sprinkled.

Flavor characteristics: the meat is rotten and crisp, the powder is smooth and tender, the soup is clear and strong, spicy and delicious.

Production points: the meat slices should be cut thin and the rice noodles should be scalded thoroughly. In order to make the soup clear, it is best not to add soy sauce and oil pepper, and paste the pepper noodles according to everyone's taste. Proper amount of salt should be added to the original soup, and the taste is not enough.