Authentic mutton rice noodles can be learned by practicing more at home as long as there is a correct method.

The method of authentic mutton rice noodles

Raw material:

Rice flour100g, 25g cooked mutton with skin.

Material adjustment:

20g of sheep oil, 5g of pepper noodles, 5g of pepper powder, 3g of salt, monosodium glutamate 1 g, chili oil 1 g, 50g of stock soup and 5g of coriander.

Production method:

1. Wash the mutton, cut it into pieces, put it in a pot and boil it with high fire. After removing the foam, stew it with low fire.

2. Soak the rice noodles in cold water to remove the sour taste, put them in a boiling water pot, and remove them with a colander and put them into a noodle bowl.

3. Spread the mutton slices on the flour, scoop in the salty juice soup and sheep oil, add the pepper powder or pepper oil, and then add monosodium glutamate, pepper powder, turnip and chopped green onion.

Flavor features:

The mutton is ripe but not rotten, the rice flour is white, the soup is fresh and bright, spicy and fragrant, and the oil is not greasy.

Technical essentials:

The thinner the mutton is cut, the better. Chili oil should be bright red and made of sheep oil. When cooking mutton, put dried Chili, rock sugar, dried tangerine peel, cooking wine, ginger, etc., and there should be no foul smell.