T/QLY 250-2024 Guizhou snack: Meat slice round dumplings noodles

Scope

Main technical content: 6. Production Process 6.1 Preliminary Processing 6.1.1 Wash the bamboo pole bones clean, cut them in half, and put them into the soup pot. Add water, ginger slices, and soybean sprouts, and simmer to make hot fresh soup. 6.1.2 Select lean pork from the hind leg, wash it, and cut it into small pieces. Boil it in the hot fresh soup until it's fully cooked, then remove it and cool it. Cut it into thin slices for later use. 6.1.3 Select pork from the hind leg with a fat-to-lean ratio of 3:7, wash it, and mince it. Add ginger, salt, pepper powder, and eggs to mix until it's sticky. Shape it into uniform-sized meatballs, fry them in oil until they're golden brown and fully cooked, then remove them and place them in a container. Pour in fresh soup to soak them until ready to use. 6. Processing 6.2.1 Boil water in a wide pot, then blanch the semi-dried wide noodles until they're fully cooked. Drain them and place them in noodle bowls. Add cooked lean pork slices, salt, pepper powder, and oil-fried meatballs. Pour in hot fresh soup, sprinkle with scallions, and drizzle with cooked lard. 6.2.2 When eating, guests can freely add ingredients such as green garlic, spicy chili powder, oil chili, salt, soy sauce, aged vinegar, MSG, and Sichuan pepper powder according to their personal preferences at the table.

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