How to make zunyi mutton powder?

It's done in three steps

Visiting expert Xu Lunshu

Zunyi mutton powder is one of the most representative snacks in Guizhou. The finished mutton is cooked but not rotten, the rice flour is white, the soup is mellow, red and bright, and the spicy flavor is strong. Its production is divided into three steps: step 1 boiling mutton and boiling mutton soup, taking 7500 grams of sheep bones, chopping them into large pieces, and rinsing them with clear water for 2 hours; Lamb with skin10kg cut into large pieces, and rinsed with clear water for 2 hours. Take a large stainless steel barrel, pour 25 kilograms of clean water, pour in sheep bones and mutton with skin, boil it with high fire, remove the floating foam with low fire, and pour in 250 grams of beaten ginger and spices (20 grams each of Senecio, Foeniculum vulgare, Cumin and Zanthoxylum bungeanum, 20 grams each of Illicium verum, Cinnamomum cassia, Alpinia officinarum 10, and each of Amomum villosum and Amomum cardamom). Continue to heat the soup, simmer for 2 hours and filter the residue to get the mutton soup. According to the preferences of local diners, add salt, monosodium glutamate, chicken powder and a little sugar to adjust the taste. Step 2: Make oil pepper Take 500 grams of Huaxi dried pepper, Zunyi dried pepper 1 kg, mix them evenly, crush them into coarse pieces, pour in high-alcohol liquor150g, and then add fine pepper noodles150g, white sufu125g, and chicken powder150g. Add rapeseed oil and sheep oil1500g to the pot, boil to 80% heat, take out the pot and pour into the evenly mixed Chili noodles (stir while pouring oil). After pouring grease, seal the container and soak it for more than 12 hours before use. Step 3 blanch the dried Guizhou rice flour, soak it in water and soften it, then blanch it in boiling water until it is mature. Take it out and put it in a big bowl, add mutton slices, sprinkle chopped green onion, garlic sprouts and coriander powder, pour in mutton soup, and serve it together with pepper noodles and oil peppers. Guests can add a proper amount of pepper noodles and oil peppers to eat together according to their own preferences.

How the sauce trotters taste more crisp? Soak in ice water for 3-4 hours.

Visiting expert Wan Huibing

The expert's advice is to share with you my method of making sauced trotters: 1. Take fresh trotters, cut a knife from the sole of the foot (which can better remove the odor of trotters), and rinse them with running water overnight. 2. Put cold water into the pot, put the pig's trotters in, bring them to a boil with a big fire, change the small fire to clean the floating foam, remove the pig's trotters, and burn the hair with fire (at this time, the hair can be better removed). 3. Put the trotters in ice water and soak them for 3-4 hours at low temperature. After a long period of ice-cooling, the skin of pig's trotters is tightened, so the finished product can be particularly crisp. 4. Take out the pig's trotters, put them in boiling water again and bring them to a boil with strong fire. After taking them out, put them in soy sauce soup, bring them to a boil with strong fire, change the low fire for 80-90 minutes, and turn off the fire and soak them for 1 hour.

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