Stir fried black and white sheep lung -- Xinjiang flavor(bao chao hei bai yang fei xin jiang wei dao )

Stir fried black and white sheep lung -- Xinjiang flavor

Introduction:

"Stir fried black-and-white sheep lung is one of the special food in Xinjiang, and it is also a halal dish of the Hui people in Xinjiang. The lung slices are crisp, smooth and refreshing, slightly spicy. Red, green and black-and-white color match each other, the color is beautiful, and the flavor is spicy. Fried black-and-white sheep's lung has been made at home. In order to make it most authentic, I went to a Hui elder sister's miscellaneous soup shop today to eat miscellaneous soup. The elder sister was very enthusiastic. She knew that I wanted to make fried black-and-white sheep's lung. She introduced the specific methods in detail, and also warmly said that she couldn't cook Hui dishes. You can ask her at any time. She is also a good cook. In fact, she knew this elder sister's miscellaneous Soup for a long time Broken soup is very famous, so I went to eat it. "

Production steps:

First step: Materials: cooked lamb, lung, noodles, lung, onion, dry red pepper, green pepper, pepper, ginger, Baijiu, chicken, garlic and pepper.

Step 2: Method: onion cut into pieces, green red pepper cut into pieces, dry red pepper with cold water bubble, dry red pepper cut into sections, ginger cut into shreds, garlic cut into foam

Step 3: slice black and white sheep lung

Step 4: heat 70% of the oil in the pot, add pepper, shredded ginger, and saute red pepper

Step 5: stir fry with onion

Step 6: add sheep lung, stir fry and salt

Step 7: add green and red pepper

Step 8: stir well

Step 9: stir fry garlic and pepper evenly

Step 10: add chicken essence, stir fry, taste and put out the pot

Materials required:

Sheep lung: appropriate amount

Green pepper: right amount

Onion: right amount

Dry red pepper: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Cooking wine: moderate

Ginger: right amount

Vegetable oil: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: the lung has to stir fry quickly, stir fry spicy, onion with purple is good, because the color of the taste spicy, very delicious, clean up attached to the lung and trachea debris, wash the surface with water until clean, so that after cleaning the lung cooked is black, the so-called "black lung". Miscellaneous soup is generally used as "black lung". Wash the sheep lungs. Wash out the gluten with water, add oil and salt, pour into the lungs, tighten the air tube, and then boil in water for about two hours

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Bao Chao Hei Bai Yang Fei Xin Jiang Wei Dao