Xinjiang flavor of fried barbecue(xiang wei si yi de chao kao rou xin jiang wei dao )

Xinjiang flavor of fried barbecue

Introduction:

"Xinjiang is a multi-ethnic area with rich and unique food culture. The mutton of Xinjiang is of good quality. The difference between Xinjiang Sheep and other captive sheep is just like native chicken and broiler. Although they are all chickens, the quality is different. The most important factor is that Xinjiang sheep are naturally grazed. Some people once described Xinjiang sheep as "eating Chinese herbal medicine, drinking mineral water and pulling Liuwei Dihuang pills". Although this statement has its exaggeration, it tells the real living state of Xinjiang sheep. The mutton made by Xinjiang people is famous for its delicious taste. It tastes smooth and tender, and has no smell of mutton. It's refreshing and you don't have to worry about getting hot. Fried barbecue is a typical Xinjiang dish, with a strong western region diet. It tastes tender and spicy, just like the roast mutton kebab. "

Production steps:

Step 1: prepare the food material: hind legs, fat mutton, cumin powder, salt and chili powder

Step 2: cut the hind leg fat into thin slices

Step 3: heat the frying pan, add mutton fat and flatten out the oil

Step 4: add mutton, stir fry out water, add salt, stir fry with chili powder, stir fry quickly and evenly, then add cumin powder, continue to stir fry quickly and evenly, put out the pot

Step 5: the color is golden, shiny, slightly spicy, not greasy, not smelly, tender and delicious, with strong cumin flavor

Materials required:

Fresh leg of mutton: 300g

Sheep fat oil: 100g

Coarse chili powder: appropriate amount

Cumin powder: right amount

Salt: right amount

Note: first put salt, then put chili noodles, and then put cumin when the meat is cooked, remember that cumin must not be put too early, otherwise it will be tasteless. If you are used to frying mutton with onion, fry some onion pieces in the pot before you put mutton. However, I don't like onion, because it changes the original flavor of mutton. I like spicy food, so I can put more chili powder

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang Wei Si Yi De Chao Kao Rou Xin Jiang Wei Dao