Zunyi Mutton Noodles are well-deserved for their deliciousness. It is not difficult to make, especially for many friends who particularly like to eat mutton noodles. As long as you research, you can eat them every day. Delicious mutton noodles will definitely break through all the difficulties and hone your cooking skills, so today in order to satisfy everyone, we will share the recipe for making mutton noodles from beginning to end, from selecting the ingredients to boiling the soup and cooking the meat, to boiling the chili oil. As for the steps of soup noodles, I will share them with you in detail. Friends who are interested, please watch and learn patiently! The first step of the Zunyi mutton noodles recipe: select materials

How delicious a food is, In many cases, it is also affected by the ingredients, and delicacies such as mutton powder require good ingredients to enhance the deliciousness and taste.

To make Zunyi mutton powder, the main ingredients we use are mutton/mutton offal and mutton bones. The mutton is used as toppings and the mutton bones are used to make soup. The mutton must taste and the mutton bones must be delicious. In terms of material selection, , these two are also more particular.

First of all, let’s talk about making soup:

The main ingredient used to make soup is basically lamb bones. However, in order to make a pot of exquisite soup, in addition to lamb bones, many shops also Lamb's trotters and sheep intestines will be used. Lamb's trotters are rich in collagen, and sheep intestines are rich in suet, so adding these two types of ingredients will make the soup more delicious and thicker.

Secondly, let’s talk about mutton/haggis:

There are no special requirements for toppings such as mutton and haggis, but they must be fresh, and generally many businesses use them. The black goats that are naturally raised in Guizhou are mostly fed with grass and no edible feed, so the mutton meat is more delicious and firm.

Finally, let’s talk about rice noodles:

As for rice noodles, because it is popular to eat rice noodles in the local area, there are many hand-made gouache, and many stores also use this kind of hand-made gouache. , is relatively thick, but if you look carefully, you will find that there are some tiny pores on the rice noodles, which is extremely convenient for the rice noodles to absorb the flavor of the soup later, making it taste more delicious, and the handmade gouache is also very elastic. The second step of Zunyi mutton powder recipe: processing ingredients

As we all know, mutton has its own mutton smell. Of course, the taste of fresh sheep is definitely lower, but in order to make the food more delicious, no matter Whether it is for making soup or making toppings, you need to carefully handle it when you buy it, such as sheep bones, sheep hooves, sheep intestines, mutton, haggis, etc. Before buying it, you must soak it in running water for 4-5 hours. After soaking, Also handle it carefully.

Key points for processing sheep bones, sheep hooves, and sheep intestines:

Buy the sheep bones and smash them in half, which is more conducive to cooking. During the cooking process, the bone marrow contains The essence is easier to boil out and fuse with the soup. Then the sheep's trotters are processed to clean up the impurities on the surface. We also need to open the sheep's hooves one by one, preferably to expose the tendons, which is more conducive to the development of collagen, and then the sheep intestines, and finally The important thing is to clean it up, and you can turn it over or cut it after cleaning.

Key points for processing mutton, haggis, etc.:

Fresh mutton basically has a relatively low odor, so in order to ensure the deliciousness of the mutton, there will basically not be too much The processing action is almost as long as soaking and cleaning. The various internal organs of the haggis need to be cleaned and processed carefully. First of all, after buying them, the unknown impurities on the haggis must be removed, and then they are washed repeatedly. The best purpose of cleaning all kinds of haggis is to Let the blood in the haggis completely separate, so that the bloody smell of the haggis can be removed more cleanly. The third step of Zunyi mutton powder recipe: boil soup and meat

After all the previous details have been done, we will officially make the finished product. The first and most important step is to boil it. Many people think that making soup and cooking meat should be two steps. In fact, these two steps can be put together. So below we will share the simple steps. 1. First prepare the ingredients for making soup: mutton, mutton bones, 250 grams of ginger, 20 grams of white wine, 20 grams of thyme, 20 grams of cumin, 20 grams of cumin, 20 grams of pepper, 10 grams of star anise, 10 grams of cinnamon, 10 grams of galangal, 15 grams of Amomum villosum, and 15 grams of white cardamom. After the ingredients are prepared, process them briefly, crush the ginger, wrap various spices in gauze, soak them in water for about 10 minutes, remove and control the water, and set aside. 2. After three steps of soaking, rinsing and processing, we put the clean mutton bones and mutton aside and drain the water for later use. The dosage here is in accordance with the standards for opening a store. The mutton bones are 7500 grams and the mutton is about 10 kilograms. Crush the mutton and cut it into large pieces that are convenient for cooking. 3. Take the soup bucket and put in 25 kilograms of water. Then put the mutton bones and mutton that have been well controlled into the water, add ginger, and add White wine, and then bring to a boil over high heat. During the boiling process, we must constantly remove the foam and impurities from the cooking until the soup becomes clear and has no foam. 4. After the soup is boiled until clear, we put the prepared spices into the soup, then keep boiling for about 15 minutes, then turn to low heat and simmer for about 60 minutes. At this time, the mutton is almost cooked. After it is cooked, we first remove it. The mutton is taken out, and then the mutton is pressed with heavy objects to control the water. This will also make the mutton taste tighter. The mutton that controls the water can be cut into thin slices and used directly. 5. After taking out the mutton, we continue to simmer the mutton soup over low heat for 5-8 hours.

The longer the mutton soup is simmered, the mellower it will be, so if there is enough time, we must simmer it slowly over low heat for enough time, so that the soup will be more delicious and mellow. 6. We keep the cooked mutton soup in a heated state and scoop it up directly before use. Then we can add salt, chicken powder, etc. to adjust the taste according to the taste needs of the diners. The fourth step of Zunyi mutton powder recipe: boil oil chili

The soul of Zunyi mutton powder lies in the presence of chili oil. It is just like Xinjiang barbecue. Barbeque without cumin and chili powder is definitely not the same. Authentic Xinjiang barbecue, for Huaxi beef noodles, the existence of oil chili is definitely a soul-like existence, so let’s take a look at how to cook this oil chili. 1. Prepare ingredients: 500g Huaxi dried chili, 1000g Zunyi dried chili, 150g white wine, 150g pepper noodles, 125g white fermented bean curd, 100g chicken powder, 1500g rapeseed oil, 300g mutton fat, onion, ginger and garlic 200 grams each, 10 grams of grass fruit, 3 grams of cardamom, 4 grams of cumin, 5 grams of star anise, 4 grams of cinnamon, 5 grams of peppercorns, appropriate amount of white sesame seeds 2. Peel the onions, ginger and garlic, wash them, then cut the onions into sections, ginger Slice and set aside. Heat the pot. After the pot is hot, add a little cooking oil. Then put the prepared dried chili peppers into the pot and fry until crispy. After frying, take it out and grind it into coarse powder. Grind the chili peppers. Put the powder into a clean container, then add white wine, pepper noodles, white fermented bean curd, chicken powder and other seasonings, stir well and set aside. 3. Heat the pot. When the pot is hot, pour in the rapeseed oil. Heat the rapeseed oil until it is cooked and then turn it off. Heat, turn off the heat, add mutton oil, heat until the mutton oil melts, add onion, ginger, garlic and spices after melting, fry slowly over low heat until the spices are withered and brown, remove the spice residue, then turn off the heat and wait until the oil temperature drops to 80% hot. Add white sesame seeds and stir evenly, then when the oil temperature drops to 60%, pour in the chili powder we prepared in advance, stir evenly, cover the lid and simmer for about 6-10 hours. The taste is mellow and fragrant, and the color is oily. Red luster. Step 5 of Zunyi Mutton Noodle Recipe: Blanching

After all the materials are prepared, we finally blanch the noodles. This is the simplest process. We soak the dried gouache in boiling water until it becomes soft. (As long as there is no hard core in the middle), when we are ready to eat, we boil the water, then put the rice noodles in the boiling water until soft and then take them out.

Put the taken out rice noodles into a bowl, then put mutton slices on the surface, sprinkle with chopped green onion, garlic sprouts, and minced coriander, and finally pour the lamb soup we have cooked, and finally top with pepper noodles and oil. The chili is ready to be served, and the delicious mutton noodles are ready.

In fact, after careful analysis of the process, the production of mutton powder is not complicated at all. The key lies in the control of details in each step. Just like every delicious food, the steps are the same. More What matters is the control and attention to details. As long as you are better than others in these aspects, the finished product will naturally taste better than others.