Guizhou mutton powder is best known as Shuicheng mutton powder and Zunyi mutton powder. This is homemade at home, the taste is lighter than the authentic powder, but it is much better than the various authentic lamb powder in the field. When you miss the taste of your hometown, you can come to your own bowl, huh, huh.
After the mutton + sheep bones simmered, stew a large pot of soup. If you don't like the smell of mutton, you can add some grass, star anise, cinnamon and so on.
The red oil pepper is prepared in advance (the vegetable oil is poured hot to the pepper surface without any other seasoning). This pepper is very important. If it is not made, then it is ok to use Laoganma chicken pepper.
The sheep fat is refined from the lamb. This must be there. Whether or not this sheep oil directly determines the success or failure of the mutton powder.
Rice noodles are soaked, and a pot of water is hot. Add the mutton soup, slice the mutton, a small spoonful of sesame oil (key!), a teaspoon of chili oil, coriander. Then add soy sauce, vinegar, salt, and pepper according to your taste.
Sheep oil is the key to the success of mutton powder and is the source of its special flavor. Be sure to have it. The rest is the beauty of the United States to eat a big bowl