T/QLY 246-2024 Guizhou Snacks Guizhou Sour Soup Noodles

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Clean the skeletal bones and place them in a soup pot. Add white sour soup, bring to a boil, and skim off the foam. Add ginger pieces, scallions, soybean sprouts, and galangal seeds. Simmer over medium-low heat for 40 minutes. Add Mao La Jiao red sauce and simmer for another 30 minutes. Remove the sediment and maintain the temperature of the sour soup for later use. 6.1.2 Roll the semi-dried rice noodles or semi-dried wide noodles into knots according to the portion. 6.2 Processing Place the clay pot on the wok stove, pour in the Mao La Jiao red sauce, and add the pre-made pork balls to cook until they are just cooked through. Add the semi-dried rice noodles or semi-dried wide noodles and blanch them until they are cooked. Season with salt, MSG, chicken bouillon, and pepper powder. Add seasonal vegetables and lightly blanch the pork liver slices. Turn off the heat. Add shredded pickled cabbage and pork, cooked quail eggs, and pour in cooked lard and galangal seed oil. Sprinkle with scallions. When eating, dip the noodles in a dipping sauce made by mixing chili powder, roasted green peppers, soy sauce, aged vinegar, and Sichuan pepper powder to taste.

Development Information

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