Pot meat: Xinjiang flavor(pen pen rou xin jiang wei dao )

Pot meat: Xinjiang flavor

Introduction:

"Banban meat is a famous Muslim dish in China. It is a famous Muslim dish created by Mr. gubor, a famous Islamic dietician, according to the principle of modern nutrition. The pot meat is made of lamb meat from pollution-free areas in China. It is spread with carrots, Lycium barbarum, ginger, orange peel and other nourishing herbs, which are known as "little ginseng". It is refined in combination with the traditional powder soup of Islamic diet. Pot meat is not only fresh soup, delicious, tender, but also not oily, not greasy, not smelly, is the best flavor of green food. Xinjiang people eat mutton to strengthen the body, and broth to nourish the body and stomach, plus the effect of nourishing herbs, the benefits of basin meat are too much! I think, especially for those who are used to eating delicacies, pot meat is a delicacy that can't be missed! Green coriander foam, milk white mutton soup, red carrots, instant mutton It's mouth watering. The Hui people's old name is pot meat. Friends who come to Urumqi must try it, otherwise you never know how delicious Xinjiang mutton is. The soup is very delicious, the basin is really good taste, cooked to crisp mutton, nourishing white soup, all kinds of herbs, delicious and nutritious! This is a special restaurant of Hui nationality. The pot meat is really fragrant, and it won't be greasy. It doesn't have the smell of mutton. The taste is delicious, the carrots are very popular, and the local vegetables and fruits are very sweet. This soup reflects the natural flavor of the material. I don't have to be the most authentic, because I've eaten it many times, and I don't know the real formula, because it's Mr. gubor's unique secret recipe. I mainly recommend this dish to my friends in Xinjiang to taste the authentic special food in Xinjiang. "

Production steps:

Step 1: mutton with bones (lamb is the best), salt, ginger, tangerine peel, coriander, medlar, carrot and other herbs

Step 2: Chop mutton with bone, wash, cut carrot into pieces, wash coriander and cut into powder

Step 3: remove the foam

Step 4: put the mutton into the cold water pot, boil it in high heat, skim the foam, skim the float in time, and skim more soup, so that the soup will be more delicious. Add ginger, tangerine peel and other herbs

Step 5: in the process of stewing, the water will gradually decrease, so the water should be enough. Simmer slowly over low heat for 1.5 hours (generally mutton has to simmer for two hours)

Step 6: add carrot and wolfberry and simmer for about 30 minutes until the mutton is crisp.

Step 7: put it in a large basin, sprinkle with coriander powder, green coriander foam, milk white mutton soup, red carrots, instant mutton It's mouth watering.

Step 8: put it in a large basin, sprinkle with coriander powder, green coriander foam, milk white mutton soup, red carrots, instant mutton It's mouth watering.

Materials required:

Mutton with bones: moderate

Carrot: right amount

Coriander: moderate

Wolfberry: moderate

Ginger: right amount

Tangerine peel: appropriate amount

Salt: right amount

Note: the water in the process of stewing will slowly decrease, so the water should be enough. When stewing mutton, it should be stewed slowly in a small fire. In this way, the mutton is fresh, tender and crispy. The carrots should not be put too early, and the mutton should be stewed quickly.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Pen Pen Rou Xin Jiang Wei Dao