how to make mutton powder, which is delicious, spicy and tasteless, and especially delicious?

Mutton powder is a special food in Zunyi City. It is cooked with fresh mutton, poured with rice paste, and eaten with sliced mutton and seasonings. The reputation of mutton powder in Zunyi city has long been famous in the middle of Qing Dynasty, and it has been more than 3 years since it was made. Mutton powder is a familiar and warmest characteristic food scene in Zunyi City. No matter where you are, you will always miss the "bite" of your hometown. Eating a bowl of hot mutton powder to keep warm has long been a local tradition. Why do we all like to eat mutton powder on the day of the winter solstice? In fact, in addition to local habits, the folk story of eating mutton on the winter solstice began in the Han Dynasty.

dinner ingredients: one lamb chop, one crucian carp, seasonings: coriander, leek, pickle, seasoning:, dried chili (one handful), made into burnt chili noodles and rattan peppers (one handful), made into green and white pepper noodles, Poria cocos (one petal) and ginger (one piece). Step 1

First, boil in a wok, and turn to low heat. The same is true for pepper noodles. After cleaning the bones, put cold water in the pot, boil to remove blood, and add two or three slices of ginger, two onions and some rice wine. After boiling, pull out the bones and drain them. Step 2

Then prepare the cooking oil in advance. In addition, a small piece of mutton is cooked with the hot pot and used for slicing. After cooling the pot, throw the intestinal oil into the pot and fry it gradually, pat a piece of ginger in until a large amount of oil is squeezed out, put the crucian carp in, fry it slightly yellow on both sides, shovel it out after the fish is cooked, and then put the mutton stick into the pot and stir-fry. Until the water vapor of the bones is completely dry, the meat turns yellow gradually, and the water needs more, then the crucian carp is put in, covered with a pot cover, and cooked for 1min. After the broth comes out, the stone pot is taken out, and all the juice and bones are moved, and the simmer is carried out for 2 hours; Step 3

After the mutton soup is finally boiled, in addition, take the pot and boil the water, put the fine powder in it and scald it. When the water boils again, scoop up the powder and drain it. Spread the chopped leek and Xianglai on the powder, add the flavored kimchi and a teaspoon of salt and monosodium glutamate, and cut the mutton until it is completely cooled. Gently spread the mutton slices on it, pour the hot mutton soup in, and stir up the leek and monosodium glutamate at a continuous high temperature. Add one or two spoonfuls of chili paste and chili powder to serve and eat ~

The mutton powder is delicious and nutritious. If you like it, you can take a look at it yourself ~ Grandpa's tip is to ensure the umami flavor and richness of the juice, and generally fry a crucian carp. In short, after the fish and sheep are together, the mutton smell is gone and the fishy smell is gone; Add two drops of vinegar when boiling, one is to soften the fish bones, the other is to induce calcium better, and a proper amount of salt is needed, so it is not necessary to adjust the salinity immediately.