Method:
1? Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and take it out; Wash sheep oil and cut it into dices; Ginger is broken; Green onions; Wrapping Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make seasoning package.
2? Put the sheep skeleton into a stainless steel barrel, add about 60kg of clean water, bring to a boil with strong fire, skim off the floating foam, add diced sheep oil, ginger and onion, pour cooking wine, cook for about 2 hours on medium fire, add spice bag (pressed with the sheep skeleton), continue to cook for about 1 hour until the fragrance overflows, then add mutton pieces and cook for about 5 hours on low fire. When it is soft, add salt, take the mutton out to cool, and skim the oil slick from the noodle soup (for use) to make mutton soup (at this time, there are about 45 kilograms of soup left in the barrel).
【 Note 】 When cooking mutton soup, you can also add chicken skeleton to the soup to increase the flavor of the soup and add hot and sour powder.
Make dough blank
Ingredients: high-gluten flour 10 kg refined salt 200 g salad oil.
Method:
1? Mix flour and refined salt evenly, then add about 4 kilograms of water, knead into a slightly hard dough, and cover it with wet gauze for about 10 minute. Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze, knead until the dough surface is smooth, then knead the dough into strips with a diameter of about 6 cm, and then cut into doses of 125 g (wet weight) per dose.
2? Knead each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5 minutes, then roll out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm with a rolling 5min, evenly spread a little salad oil on the dough sheet, and get the dough sheet blank with emblem face, and put it into a tray neatly.
【 Note 】 A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough.
Hot and sour powder training preparation ingredients
Ingredients: cooked mutton1500g tofu skin 600g water-soaked vermicelli 600g water-soaked yellow flower 600g water-soaked auricularia 600g coriander 300g angelica sinensis, 30g medlar salt, chicken essence, monosodium glutamate, salty king, sesame oil, sheep oil, sugar garlic and stir-fried pepper.
Method:
1? Dice cooked mutton; Wash the bean curd skin and cut it into silk; Water-made vermicelli is cut into long sections; The water lily is torn into filaments; Tear auricularia auricula into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Put the sugar garlic and fried pepper into small plates respectively.
2? Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 50 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready.
Spicy noodles boiled noodles
After the above three processes of restaurant chain are completed, you can cook noodles in Lamian Noodles.
1? Take a dough blank (dough block), hold the two ends of the dough block upward with two palms, then press the edges of the two ends of the dough block with the thumbs of both hands, then pull the dough block left and right (the arm basically does not exert force), then pull the dough block into a piece of about 1 m, then shake the palms up and down with uniform force, and continue to pull the dough block into a piece of about 3m long, 8cm wide and 0.654m wide.
2? Light a small pot and pour in 1250g mutton soup. After boiling, add the pulled noodles, and gently break the noodles with a spoon to make them evenly heated. After the soup in the pot is boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and black fungus). After the noodles and ingredients are cooked, put the pot into a bowl with seasoning and then scoop it into the pot.