Nang fried barbecue --- Xinjiang flavor(nang chao kao rou xin jiang wei dao )

Nang fried barbecue --- Xinjiang flavor

Introduction:

"The fresh and tender mutton is full of fragrance. The fresh and fragrant roast meat and crisp Nang, together with unique seasonings, make Nang crisp and tender. This authentic and original taste stimulates every cell of you and feels the pleasure of galloping on the prairie! It's a western region dish full of meat, flavor and chewiness. In the mouth, the fragrance of pepper and cumin lasts for a long time

Production steps:

Step 1: raw materials: fresh mutton, Nang, chili noodle, cumin, salt, salad oil

Step 2: first cut the Nang into 2cm wide strips, and then cut it into diamond shaped blocks. Wash the lean mutton and cut it into thin slices. It's better to bring some fat meat to restore the original flavor

Step 3: heat Lamb Fat in flat frying pan over medium heat and stir out mutton oil

Step 4: add the mutton slices and stir fry them until dry

Step 5: add salt, cumin and chili powder

Step 6: mix well and take out for standby.

Step 7: reheat the oil in the frying pan with medium heat to 50% heat, and put in the Nang pieces

Step 8: deep fry until golden, take out and dry.

Step 9: flatten out the oil with sheep fat, add Nang pieces of sheep meat and stir fry quickly.

Step 10: Sprinkle with cumin powder and chili powder

Step 1: stir fry for about 11 minutes

Step 12: Nang crisp, tender and fragrant

Materials required:

Fresh leg of mutton: 200g

Nang: 200g

Sheep fat: 200g

Salt: right amount

Vegetable oil: right amount

Cumin powder: right amount

Coarse chili powder: appropriate amount

Note: fried Nang block: the function of fried Nang block is to make Nang become crispy, so it's better to use slightly higher oil temperature to fry it quickly, and remove it immediately after the surface is golden. Do not put out the fire when you take out the Nang, otherwise the Nang will inhale a lot of oil, which will affect the final cooking effect.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: medium spicy

Chinese PinYin : Nang Chao Kao Rou Xin Jiang Wei Dao