Mutton noodles have been made for more than 300 years.

Mutton powder is a folk snack in Guizhou Province, and it is the brunch favorite of most Guizhou people today.

Mutton noodles are produced in all parts of Southwest China, but only Guizhou is famous for its mutton noodles.

The streets and alleys of Guizhou, mutton noodle restaurant pectinately, the number of diners, second to none.

The main ingredients of lamb noodles are lamb and rice noodles (also known as "rice noodles").

The practice is: first pure lamb, first rice noodles in a pot of boiling water three times, to remove the sour flavor of the rice noodles themselves, served in a porcelain bowl.

Then put a thin layer of lamb slices on the rice noodles, which are pressed and cut into pieces after boiling, pour bright red chili oil, sprinkle some pepper powder, garlic cloves, scallions, turnips and so on.

Finally, add the pure lamb soup.

The mutton noodles made in this way are steaming hot, fragrant and very attractive.

The most important thing to eat mutton noodles is to eat the original soup flavor.

Generally speaking, Zunyi residents like to choose Sinan County around the production of short-footed goats, because this area of goat meat is tender, less fishy flavor.

Slaughtered and skinned on the same day, they can be put into the pot without washing.

Simmering mutton soup when the first fresh mutton into the pot, slow stewing over low heat, mutton soup clear but not cloudy, fresh and not fishy.

In addition to removing the meat and bones, one or two hens, accompanied by a little rock sugar, so that the soup is particularly delicious.

Method

Ingredients

100 grams of rice flour, 25 grams of cooked lamb with skin.

Seasoning

Goat oil, burnt chili pepper, pepper, salt, monosodium glutamate (MSG), chili oil, broth, turnip, green onion and other appropriate amount.

Preparation method

Wash and cut into pieces of mutton into the pot with high heat to boil, remove the foam and then switch to a small fire stew [cooking mutton should be put into the dry chili pepper], fish out of the arranged with a heavy weight pressure, cooled down for 5 hours and cut into 3 cm wide, 5 cm long slices.

The rice noodles are soaked in cool water to remove the acidity, put into a pot of boiling water, scalded through, and fished out with a slotted spoon into a noodle bowl.

Lamb slices spread on the powder, scooped into the original soup seasoned salt flavor, mutton oil, into the burnt chili powder or chili oil, and then into the monosodium glutamate, pepper, turnip, green onion that is ready.