T/GZYZC 090-2024 Guizhou snacks, Guizhou sour soup powder

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean the skeletal bones of the drum and put them into a soup pot. Add white sour soup, bring to a boil, and skim off the foam. Add ginger cubes, scallions, soybean sprouts, and galangal seeds. Simmer over medium-low heat for 40 minutes. Then add Mao Lao Red Sauce and simmer for another 30 minutes. Remove the sediment, maintain the temperature of the sour soup, and set aside for later use. 6.1.2 Take half-dry rice noodles or half-dry wide noodles and twist them into knots one by one according to the amount. 6.2 Processing Place the clay pot on the wok stove, pour in the Mao Lao Red Sauce, and add the pre-made pork balls to cook until they are just done. Add the half-dry rice noodles or half-dry wide noodles and blanch them until they are cooked through. Season with salt, MSG, chicken bouillon, and pepper powder. Add seasonal vegetables and slightly blanch the pork liver slices. Turn off the heat. Add shredded pickled pork, cooked quail eggs, and pour in cooked lard and galangal seed oil. Sprinkle with scallions. When eating, serve with dipping sauce made by freely mixing chili powder, roasted green peppers, soy sauce, aged vinegar, and Sichuan pepper powder to your liking and dip the noodles in it to enjoy.

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