What is the recipe for black goat mutton powder

I'm a chef and I've never heard of this recipe, Khan.

1. The main ingredient of mutton soup is fresh mutton and mutton bones, soak the fresh mutton and mutton bones in water for about 10 minutes, then rinse them, cut the mutton into cubes and put them in the pot, crack the mutton bones and put them in the pot, increase the half pot (submerge the meat and bones) in cold water and start boiling, and use a spoon to remove the blood foam after boiling.

2. Then serve with mutton soup spices: 50 grams of ginger, 15 grams of angelica, 30 grams of white peony, 20 grams of cinnamon branches, 15 grams of licorice, 10 red dates, 5 grams of bay leaves, 5 grams of Sichuan pepper, 6 grams of star anise (anise), 6 grams of cumin. The number of grams of ingredients is about enough.

3. After washing the ginger, put the ginger pieces on the cutting board and pat it with a knife, put it in the pot and cook the soup with mutton and mutton bones, it mainly plays a fishy smell and has the effect of nourishing the stomach.

4. Prepare angelica, white peony, cinnamon branches, licorice, bay leaves, peppercorns, star anise (anise), cumin according to the above grams, wrap it in gauze or pack it in a box.

5. Soak the jujube in hot water half an hour in advance, wash it, put it in the mutton soup pot, and then put the above prepared ingredients in the mutton soup pot to cook.

Zunyi mutton powder has a unique cooking method, so it has a unique taste and is deeply loved by the people of Zunyi.

Sour and spicy novice to try.

Ingredients: mutton, etc. Method:

1. Wash the mutton and cut it into pieces, put it in a pot and boil it over high heat, change to low heat after removing the foam, take it out and press it with a heavy object, cool it for 5 hours and cut it into 3 cm wide and 5 cm long slices. 2. Rice noodles (commonly known as gouache and tube powder) are soaked in cold water to remove the sour taste, (you can also use local rice flour, but the gouache tastes.)

Appropriate amount of lamb as the main ingredient.

Rice noodles to taste. Excipients: appropriate amount of water, appropriate amount of monosodium glutamate, appropriate amount of Sichuan pepper powder, appropriate amount of coriander, appropriate amount of green onion.

Step 1: Wash the mutton, cut it into pieces, put it in a pot and boil it over high heat, change to low heat after removing the foam, remove it and press it with a heavy object, cool it for 5 hours, and cut it into 3 cm wide and 5 cm long slices.

Step 2: Rice noodles (commonly known as gouache, cylinder powder) soaked in cold water to remove the sour taste, (you can also use local rice skin, but the gouache tastes a little) put it in a pot of boiling water and blanch it thoroughly, remove it with a colander and put it into the noodle bowl.

Step 3 Spread the mutton slices on the flour, scoop in the salted original soup, mutton fat, add chili powder or chili oil, and then add monosodium glutamate, Sichuan pepper powder, turnip, and chopped green onion.

Cooking skills. Dietary tips.

Mutton powder is a famous snack in Guizhou, especially in Zunyi. Fresh mutton, with smooth rice noodles, add fresh mutton soup and various seasonings and characteristic oil chili peppers, which are characterized by fragrant and fresh. Rice noodles melt in the mouth, suitable for both young and old, and the mutton is moderately fat and thin, oily but not greasy.

The spice recipe of mutton powder is 1 green onion, 6 grams of ginger stools, 1 garlic cloves, 25 grams of light soy sauce, 15 grams of dark soy sauce, 2 grams of star anise, 2 grams of Sichuan pepper, 2 bay leaves, 1 gram of fennel, stir well.

The detailed preparation of mutton meal is as follows:

Ingredients: mutton, cooking wine, ginger, rice noodles, green onion, light soy sauce, dark soy sauce, star anise, Sichuan peppercorns.

1. 150 grams of mutton, put cold water into the pot, add 5 grams of cooking wine, blanch to remove the blood foam.

2. Add 1 green onion, 6 grams of ginger slices, 1 garlic clof, 25 grams of light soy sauce, 15 grams of dark soy sauce, 2 grams of star anise, 2 grams of Sichuan pepper, 2 bay leaves, 1 gram of fennel, and stir well.

3. Add 2 grams of salt and 3 grams of white sugar, pour in the mutton, and cook over high heat for 90 minutes.

4. 350 grams of rice noodles, boil in a pot under water, and cook.

5. Pour in the mutton, pour in the soup from which the mutton was boiled, and sprinkle with coriander.

Wash the mutton with skin, separate the flesh and bones, put it in the pot and pick it up, then put it in the bucket and add water, then add grass fruit, bay leaves, kaempfera, small aftertaste, peppercorns, tangerine peel, Sichuan pepper, dry pin with chili, sand kernels, old ginger wrapped into a material package, cook slowly with low heat, pick up when the mutton 9 is mature, continue to simmer on low heat, put the mutton in a square container, cover it with a wooden board, and then put a big stone to press, wait for the cooling and shaping to take it out and cut it into thin slices, and the mutton bone soup simmers for 2 hours and then turn off the fire.

Fry chili oil, put the mutton fat in the pot and wait for the mutton fat to melt, then put the green onions, ginger and garlic and fry until golden brown, turn off the heat and pick it up, and then put the paste chili noodles, remember that the oil temperature should not be too high, otherwise it will be paste, if you want the chili oil to be more red, you can add some comfrey.

Blanch the powder, soak the rice noodles in cold water first, then put them in a pot of boiling water and blanch them and put them in a bowl, spread the cut mutton on top, and then add mutton soup, chili oil, salt, slag bucket leakage, pepper chives, coriander, I hope it will help you.

The soup stock of mutton powder soup is mainly composed of mutton soup base and special auxiliary materials. Here's a simple and easy-to-make mutton powder soup recipe: Ingredients:

500g fresh lamb - 2 tablespoons minced ginger - 2 tablespoons minced garlic - 2 tablespoons five-spice powder - 1 tablespoon cooking wine - 2 tablespoons light soy sauce - 1 teaspoon salt - 1 teaspoon chicken essence - chili powder (optional) Steps: 1Wash the mutton, blanch it to remove the blood foam and set aside; 2.

Add water to the pot and bring to a boil, blanch the mutton for 2 minutes, remove and set aside; 3.Add an appropriate amount of oil to another pot, add minced ginger and garlic and stir-fry until golden brown; 4.Put the blanched mutton into the stir-fried ginger and garlic, pour in about a liter of Qingpeng bucket loose water (or a sufficient amount of clear soup), add cooking wine, light soy sauce, five-spice powder, salt, chicken essence and other seasonings and stir well; 5.

Turn on low heat, slowly boil for 2-3 hours, and then sell the pot until the soup base is rich and delicious. It is recommended to add an appropriate amount of chili powder, chopped green onion and other accessories to taste before eating, and can be used with steaming rice noodles, scones, noodles, etc. Chop a piece of lamb when enjoying the mutton noodle soup, and heat the soup and noodles together!

There are many ways to make mutton, and today I will share a homemade skin roller, lamb stewed radish.

Ingredients: 500 grams of lamb burn letter meat, 1000 grams of white radish, 100 grams of ginger, 100 grams of green onions, 10 grams of Sichuan pepper, 5 grams of chicken essence, appropriate amount of salt, 5 grams of coriander.

Production steps: 1. Wash and cut the mutton.

2. Put the mutton in the pot, add water, ginger, cooking wine, peppercorns, green onions, boil until boiling, remove it, blanch it to remove the fish.

3. After blanching the mutton, take it out and put it into the pot, fry it over high heat until the skin is slightly yellow, then add ginger, green onions, and peppercorns, and fry them together until fragrant.

4. After the mutton is stir-fried, put it in a stew pot, add water, salt, chicken essence, ginger, green onions, and white radish, cover and simmer for about an hour.

5. After the mutton is stewed, put it in a soup bowl, sprinkle with coriander and eat.

White radish stewed mutton is very suitable for many days to eat, spring is not suitable for eating, eating mutton in spring is easy to aggravate the body's upper preparation for sleepiness, spring is already a strong liver fire, eating mutton is even more fire. This is especially important to note.

Ingredients: 1 piece of fresh mutton (about 750 grams).

Ingredients: 25 grams of garlic sprouts, 15 grams of fresh red pepper, 10 grams of coriander.

Seasoning: 75 grams of cooked lard (butter or vegetable oil can be used for religious beliefs), 50 grams of rice wine, 30 grams of soy sauce, 3 grams of salt, 15 grams of green onions, 10 grams of ginger slices, 5 grams of dried chili peppers, 750 grams of mutton soup, 50 grams of rice vinegar, 3 grams of monosodium glutamate, 25 grams of water starch, 15 grams of sesame oil.

Steps. Mutton treatment: soak the fresh mutton in clean water, remove the fascia, scrape and clean, and set aside;

Blanching mutton: Put the cleaned mutton into a pot of cold water, add 25 grams of rice wine, boil over high heat and cook for about 10 minutes to remove the fishy smell; Remove and put in cold water to interrupt cooling, rinse to remove blood foam, and then cut the lamb into 3 cm pieces;

Wash the garlic sprouts and fresh red peppers, cut them into small particles, and set aside;

Put the wok on the fire, put 50 grams of cooked lard and cook it until it is hot, put in the mutton pieces and stir-fry for a while, then add soy sauce, salt and 25 grams of rice wine, stir-fry for a while, pour it out of the pot in the clay pot with a bamboo grate at the bottom, and then put in the green onion segments, ginger slices, dried chili peppers and mutton soup, change to low heat and simmer until cooked after the fire boils, take out the mutton pieces after leaving the fire, and neatly stack them in **;

Put the wok on top of the fire, put 25 grams of cooked lard to heat, put in garlic sprouts and fresh red pepper and stir-fry, then filter the soup of boiled mutton and pour it into the pot, add rice vinegar and monosodium glutamate after boiling, thicken with water starch, pour sesame oil on it, pour the thick hot and sour soup on top of the mutton pieces, and decorate the plate with coriander segments.

Recipe: 500 grams of mutton, 15 grams of ginger slices, 5 grams of cumin powder, 15 grams of cooking wine, 8 grams of refined salt, 5 grams of chili noodles;

Steps. Chop the ginger slices into minced pieces, add a little water, and squeeze the juice;

Remove the tendons from the mutton, cut it into thick slices 1 cm thick and 2 cm square, mix with cooking wine, ginger juice and fine salt and marinate for 20 minutes;

Drain and mix with chili flakes and cumin powder, marinate for another 10-20 minutes, and remove the scraped materials;

Take out a few iron chisels, put on 5 pieces of mutton each, and roast them over charcoal fire repeatedly.

Features: Fresh, fragrant, no food.

Recipe: 500 grams of mutton, green onions, refined salt, each gram of Zitong Buran powder, and grams of chili powder;

Steps. Cut the mutton into thick slices, chop the green onions, then mix the mutton slices and green onions together and marinate for half an hour, and then use an iron chisel to thread the mutton into skewers;

Cook the iron trough for kebabs with charcoal, put the meat skewers on top of the trough, sprinkle with salt, chili powder and cumin powder and bake for about 5 minutes, turn over and sprinkle with salt, chili powder, and cumin powder and continue to bake for a few minutes. Cumin powder is a powder made from a special seasoning spice (shaped like anise) from Xinjiang.

Characteristics: ruddy meat color, fresh and tender flavor, cumin flavor.