Talk about eating mutton powder for the New Year.

How to make mutton powder? It's fragrant, spicy and delicious. Mutton powder is a special food in Zunyi City. Cooked with fresh mutton, poured with rice paste, served with mutton slices and seasonings. The reputation of mutton powder in Zunyi City was very famous as early as the mid-Qing Dynasty, and it has been more than 300 years since its production. 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 solstice in winter? In fact, in addition to local customs, the folk story of eating mutton in winter began in the Han Dynasty.

Dinner ingredients: a lamb chop, a crucian carp, seasonings: coriander, leek, pickles, seasoning:, dried pepper (a handful), made into paste pepper noodles and rattan pepper (a handful), made into green pepper and white pepper noodles, Poria (a petal) and ginger (a piece).

Step 1: Bring the wok to a boil, turn it to a low heat, grab a handful of dried peppers and stir fry until most of them turn black. Put the fried peppers into a bowl and pound them into powder, then take them out. The same is true of Chili noodles. After cleaning the bones, put them in a pot with cold water, boil them to remove blood, and add two or three slices of ginger, two onions and some rice wine. After boiling, remove the bones and drain the water.

The second step is to prepare the oil in advance. In addition, a small piece of mutton is cooked with hot pot and used to cut into pieces. After the pot is cooled, put the intestinal oil into the pot and fry it gradually. Add a piece of ginger until a large amount of oil is forced out, and then add the crucian carp, which is slightly yellow on both sides. After the fish is fried, shovel it out, and then put the mutton string into the pot and stir fry. Until the water vapor in the bones is completely dry, the meat gradually turns yellow and needs more water, then put the crucian carp in, cover the pot and cook for 10min. After the broth comes out, take out the stone pot, remove the juice and bones, and cook for 2 hours on low heat;

Step 3: After the mutton soup is finally boiled, in addition, take the pot to boil water, add fine powder and blanch it. When the water boils again, scoop up the powder and drain it. Spread chopped leeks and Lai Xiang on the flour, add seasoned pickles, a teaspoon of salt and monosodium glutamate, and cut the mutton after it is completely cooled. Gently spread the mutton slices on it, pour the hot mutton soup in, stir-fry the leek and coriander at a continuous high temperature, and add them.

Spicy and nutritious mutton powder is ready. If you like, you can see for yourself ~ Grandpa's Tips In order to ensure the umami taste and thick juice, a crucian carp is usually fried. In short, after fish and sheep are together, the mutton smell is gone, and the fishy smell is gone; Add two drops of vinegar when cooking, one is to soften the fish bones, the other is to better induce calcium, and a proper amount of salt is needed, so it is not necessary to adjust the salinity immediately.