When it comes to Guizhou snacks, Huaxi beef noodle is famous far and wide; not many outsiders know about another type of mutton noodle made from goats. Even locals in Guizhou really understand the subtleties of mutton noodle. Also few and far between. In Guiyang, the provincial capital, the streets and alleys claim to be authentic "Jinsha Mutton Noodles", "Zunyi Mutton Noodles", and "Shuicheng Mutton Noodles". To my taste, none of them can be tolerated. In other words, it is impossible to taste authentic mutton noodles in Guiyang.
Ingredients: rice noodles, mutton (cooked with a secret recipe passed down from generation to generation, cut into thin slices
Ingredients: coriander, chopped green onion, Sichuan pepper, oil chili (or pepper). How to make mutton soup It is very confidential
The noodles are made from loose local dwarf goats. The heavier, the fatter, the better. This kind of goat has a moderate odor and the meat is fine and delicious. After the live sheep are brought in, they are slaughtered, skinned and cleaned. Cut the viscera into large pieces with a fine knife. Place the mutton in a large iron pot over high heat to remove the foam. After the mutton is cooked through the heart, take it out and let it cool naturally. The next night, cut the meat into medium-sized, thin slices and set aside. The original soup should be clear but not turbid, fresh but not fishy. If you add more spices to avoid fishy smell, it will have a medicinal smell, and if you add less spices, it will smell fishy. Whether the taste of each restaurant is authentic depends on the skill of making this pot of mutton powder and oil chili. Generally, local Guizhou dried chili peppers that are fragrant but not spicy are crushed and stir-fried in mutton oil. It is authentic. Zunyi and Jinsha mutton noodles use powdered chili peppers as fine as grains of salt. If the heat is not enough, the chili peppers will be raw and tender; if the heat is over, the chili peppers will be stinky. Most shops don't understand the secret, so to save trouble, they simply use coarse ground chili peppers. The taste is far different.
How to remove the mutton smell
Method 1: When roasting the lamb, add some carrots, add some onions, ginger, wine and other ingredients and cook the lamb together. Burning carrots together can not only remove the mutton smell, but also make up for the carotene and vitamins that the mutton lacks. The mutton cooked in this way will not only not taste greasy, but also improve the nutritional value.
Methods. 2: When roasting mutton, add some orange peel, almonds, red dates, etc. to eliminate the odor.
Method 3: When roasting the mutton, add a small amount of mung beans to remove the odor.
Put some holes into a radish and cook it with the mutton, or put a few mung beans in the pot to remove the smell.
Boil the mutton in plain water and add it when eating. A little garlic and thin chili (chili oil or chili powder mixed with water) can also reduce the smell.
When roasting or cooking mutton, pour some rice vinegar into the boiling water pot or add a certain amount. Curry powder, boil until the pot is boiled, and the smell will be eliminated. Stir-fried mutton
When the mutton is half-cooked, add rice vinegar and dry it, then add onions, ginger, soy sauce, sugar, cooking wine and other seasonings. Adding green garlic or minced garlic can remove the mutton smell.
Raw materials and seasonings:
Mutton with skin, rice noodles, ginger, coriander, mutton oil, pepper, kaempferol, grass fruit, Ammonium villosum, bay leaves, tangerine peel, salt, dried chili noodles, pepper noodles, salt, monosodium glutamate, coriander, original soup, etc.
Specific preparation method:
1. Put the whole piece of goat meat with skin into a large soup pot and boil the water to remove the blood foam. Add the ginger cubes and wrap them in gauze with peppercorns, kaempferol, grass fruit, amomum villosum, bay leaves, aftertaste, tangerine peel and other spices and simmer over low heat. When the mutton is stewed, it is better if the chopsticks can penetrate the skin. Take it out and let it cool. Then separate the meat and bones. Cut the meat with skin into 3 cm wide and 5 cm long slices for later use (try to cut them as thinly as possible), and then cut the bones. Put it in the pot and stew it on the fire.
2. Use dried chili noodles and vegetable oil to make chili peppers, and cut green onions and coriander into sections.
3. Hot noodle: Put an appropriate amount of rice noodles in the soup bowl and cover the rice noodles with the cut mutton (generally the amount of a bowl is 100-150 grams of rice noodles/25-30 grams of mutton), and put it into the soup bowl. Put the meat and the bowl together in a colander and put it into a pot of boiling water. The noodles are cooked through, the meat is tender, and the bowl is hot. Take it out and add coriander segments, oil chili, pepper noodles, mutton fat, and MSG. Uehara Soup, a bowl of hot, red, fragrant and delicious mutton powder is made (you can also add paste of chili powder instead of adding chili pepper, but this seems to lose the special flavor of mutton powder, you might as well make it yourself Try both). It’s best to add some pickled pickled radish and pickled lotus white when eating it, which will give it a different flavor.
Zunyi mutton meal Mutton meal is produced in all parts of Guizhou, but Zunyi mutton meal is famous. In the streets and alleys of Zunyi City, there are many mutton noodle restaurants, with the largest number of diners. Zunyi Mutton Noodles became famous as early as the middle of the Qing Dynasty. Everyone who comes to Zunyi and tastes Zunyi mutton noodles praises it. People in Zunyi especially like to eat mutton noodles. Especially in winter, eating a bowl of hot mutton noodles will keep your whole body warm. People who go to restaurants to eat are very enthusiastic. There is a local custom: every winter solstice, everyone in the city, old and young, eats a bowl of mutton powder. He said that if he eats mutton noodles on this day, he will not feel cold all winter long. The main raw materials of mutton meal are mutton and rice noodles. The method is: first scald the rice noodles three times in a pot of boiling water to remove the sour taste of the rice noodles itself, and then serve them in a porcelain bowl. Then put a thin layer of mutton slices on the rice noodles. The mutton slices are cooked and pressed and cut. Finally, they are poured with bright red chili oil and sprinkled with some pepper powder, garlic sprouts, chives, turnips, etc. Steaming hot, fragrant and very tempting. The most important thing when eating mutton noodles is to eat the original soup flavor. Generally speaking, Zunyi residents like to choose dwarf goats produced in Sinan County because the goats in this area have tender meat and less fishy smell. Slaughter and peel the meat on the same day and put it in the pot without washing it with water. When making mutton soup, first put the fresh mutton into the pot and simmer slowly over low heat. The mutton soup will be clear but not turbid, fresh but not fishy. In addition to the meat and bones, one or two hens are used, accompanied by a little rock sugar. This soup is particularly delicious.
Ingredients: 100 grams of rice noodles, 25 grams of cooked mutton with skin
Seasoning: mutton fat, burnt chili noodles, pepper powder, salt, monosodium glutamate, chili oil, original soup, turnip, green onion Wait for appropriate amount.
Preparation method: boil. Wash the mutton and cut it into pieces. Put it in a pot and bring to a boil over high heat. Remove the foam and simmer over low heat. Take it out, place it in a row and press it down with heavy objects. Cool for 5 hours and then cut into thin slices of 3 cm wide and 5 cm long. . Soak the rice noodles in cold water to remove the sour taste, blanch them in a pot of boiling water, remove them with a slotted spoon and put them into a noodle bowl. Spread the mutton slices on the flour, ladle in the salted original soup, mutton oil, add in roasted chili powder or chili oil, then add MSG, pepper powder, coriander, and chopped green onion and serve.
Flavor characteristics: The mutton is cooked but not rotten, the rice noodles are snow-white, the soup is fresh and red, the spicy aroma is strong, and the oil is generous but not greasy. It is a famous snack in Zunyi area and won the title of "Chinese Famous Snack" in the second session.
Technical tips: The thinner the mutton should be cut, the better, the chili oil should be bright red, and it should be made with mutton oil. When cooking mutton, add dried chili peppers, rock sugar, tangerine peel, cooking wine, ginger, etc. to avoid any fishy smell.