Nang baorou -- Xinjiang flavor(nang bao rou xin jiang wei dao )

Nang baorou -- Xinjiang flavor

Introduction:

"Nang baorou" is called "tawakawapu" in Uyghur, which is a new snack variety and one of the famous food with Xinjiang flavor. Nang baorou, a kind of delicious food with the combination of noodles and meat, can represent the traditional ethnic characteristics of Xinjiang. It can be sold as a snack cart or in front of the store, or as a kind of flavor food. It can be served as a famous dish for Chinese and foreign guests. But the difference of making method leads to the difference of taste. In Xinjiang, when it comes to Nang baorou, I'm afraid no one doesn't know about it, because it's not only a local traditional dish, but also an order of Hebi dish. Nang is the staple food of Uygur people, just like steamed bread in Chinese food. In Xinjiang, wherever you go, you can see and eat Nang. When people in Xinjiang travel or go out, they will definitely bring Nang. Now when many people come to Xinjiang for tourism, they give Nang to relatives and friends as gifts and special products. So Nang, as a staple food, can also be used with dishes. Moreover, Nang is not bad and can be eaten for a month. For those who come to Xinjiang, don't forget to eat Nang! "

Production steps:

Step 1: Ingredients: Nang, mutton, carrot, pitaya, dry red pepper, tsaokuo Xiangye, cumin, chili sauce, salt, chicken essence, clear oil, ginger, green onion, cooking wine, wet starch

Step 2: cut the mutton into the same size segments, cut the carrots into large pieces, cut the skin teeth into large pieces, and then cut some into shreds

Step 3: heat the oil in the pan at 70% heat, and add the mutton,

Step 4: stir fry over high heat, add ginger, onion, chili sauce, grass fruit, fragrant leaves, cumin and continue to stir fry

Step 5: add dry red pepper, add wine, add carrots, skin teeth, stir fry.

Step 6: stir fry in high heat

Step 7: add water and bring to a boil,

Step 8: cover the meat with a lid and turn it to low heat for about 1 hour until the meat is crisp and rotten. Remove the spices, green onion and ginger

Step 9: the cooked mutton is often flavored with salt and chicken essence. Cut the Nang into several pieces and put it in the cooked mutton pot. Cook a little to make the Nang fully tasty

Step 10: pick up the Nang and put it on the plate

Step 11: take out the mutton and put it on the Nang, collect the juice of the mutton soup with wet starch, pour it on the Nang of the lamb chops and sprinkle it with epithelial tooth silk

Materials required:

Mutton and bone: moderate amount

Onion: right amount

Carrot: right amount

Chili sauce: right amount

Nang: right amount

Salt: right amount

Vegetable oil: right amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Chicken essence: appropriate amount

Cumin: moderate

Tsaokuo: moderate amount

Starch: right amount

Note: do not forget that chili sauce is salty, a certain taste and salt, or salty. Nang tastes better when cooked in a pot. If you don't like pepper, put it less.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Nang Bao Rou Xin Jiang Wei Dao