Stir fried mutton head -- Xinjiang flavor(bao chao yang tou xin jiang wei dao )

Stir fried mutton head -- Xinjiang flavor

Introduction:

"Xinjiang, with its special geographical climate and cultural environment, has created a lot of delicious food in the world, which makes diners go for it.... Xinjiang cuisine is often inseparable from beef and mutton, milk, oil.... Some people say that Xinjiang food is too greasy. In fact, this is the characteristic of Xinjiang food, and it is also related to the unique regional environment of Xinjiang. The delicacy of Xinjiang cuisine is to surround people with a thick, crisp and spicy flavor..... One of the characteristics of Xinjiang food is that the dishes are big, the weight is enough, and the open area is doomed to the "rough" of Xinjiang dishes. This is related to the forthright character of Xinjiang people. Roast whole sheep, big plate chicken, hand grazed meat and so on. Such exaggerated food is full of the flavor of wilderness. No matter what the status of people, as long as you eat Xinjiang food, you will see everyone's mouth, hands are covered with oil, chewing mutton and other delicious. There are only three words to describe that feeling... This stir fried mutton is a home-made dish with Xinjiang characteristics. Whether it is a star hotel or a small restaurant on the street, as long as it is a Muslim restaurant, it has this dish. The taste of this stir fried mutton is crisp and tender, which is a good tonic in winter. Mutton is tender, easy to digest, high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat and cholesterol. It is one of the delicacies to prevent cold and warm tonic in winter. Mutton is warm and sweet in nature, which can be used for tonic and dietotherapy. It is an excellent strong and disease eliminating food. It has the functions of Supplementing Qi, tonifying deficiency, warming in the middle, tonifying kidney, invigorating yang, promoting muscle strength, and resisting wind and cold 。”

Production steps:

Step 1: Ingredients: cooked sheep's head onion, dry red pepper, green red pepper, Chinese prickly ash, cooking wine, pepper powder, chicken essence, soy sauce

Step 2: wash the cooked sheep's head and cut it into thin slices

Step 3: peel and shred the onion

Step 4: shred green and red pepper

Step 5: dry red pepper with cold water bubble

Step 6: heat 50% of the oil in the pot, add the dried pepper and stir fry the fragrance

Step 7: stir fry with mutton cooking wine

Step 8: stir fry with shredded onion and salt

Step 9: add shredded green and red pepper

Step 10: stir fry chicken essence with soy sauce

Step 11: add pepper and stir well

Materials required:

Cooked sheep head: moderate amount

Onion: right amount

Green pepper: right amount

Dry red pepper: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: sheep's head is generally processed, so the condiment is generally not put Xinjiang fried sheep's head, generally put dry red pepper and pepper grains, to highlight the spicy Xinjiang food, onion is a must, with cumin like to eat can add some

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Bao Chao Yang Tou Xin Jiang Wei Dao