Fried meat with Nang stewed skin sprouts(nang men pi ya zi chao rou )

Fried meat with Nang stewed skin sprouts

Introduction:

"Today, I chatted with my friends and talked about onions. I said that we all like white onions because they taste sweet, which is better than purple onions. Only the Mainlanders like purple onions. The one who said that he had a special knowledge of onions said that he also liked onions. I immediately sent the name of a recipe "Nang stewed skin bud fried meat", and immediately the one said it was Xinjiang food, and I was sure that it was. I immediately sent out what "skin bud" was, and the stupid one asked me what "skin bud" was? Ha, don't you know much about onions? That urgent, said this is your dialect, he said: "Beijing dialect, pipe onion also called onion, round head.". Hehe, every place has its own dialect. There is a day outside. Don't say that you know something very well, because the old man said that I was ignorant and was always confined to my home. This time, I was asked down and said that I was careful. People in Xinjiang call onions "Pi Ya Zi", pork "Da Rou", lard "da you" and vegetable oil "Qing you". When I used to write recipes and ingredients, I used to write them in dialect. Many of my friends made suggestions and couldn't understand them. Later, they changed them into popular language. Piyazi is the alias of onion. Piyazi originated from the West Hungarian branch of Turkic language, because of the complex ethnic composition in Xinjiang. For a long time, there has been a phenomenon that all ethnic groups live together. The name of onion in Turkic is gradually transliterated as "Pi Ya Zi". Later, it was generally called "the" in all parts of Xinjiang

Production steps:

Step 1: Ingredients: Nang PI Yazi (onion) mutton plant oil salt cumin powder green pepper powder

Step 2: cut the skin bud, green pepper and green pepper

Step 3: shred mutton

Step 4: cool the oil in a hot pot, add vegetable oil, and stir the mutton fat out

Step 5: stir fry with shredded mutton

Step 6: add shredded onion

Step 7: add chili powder and cumin powder

Step 8: stir fry evenly with salt

Step 9: cut the Nang into small pieces

Step 10: put it on one side of the plate and pour the fried mutton on it

Materials required:

Onion: right amount

Mutton: moderate

Nang: right amount

Vegetable oil: right amount

Salt: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Green pepper: right amount

Note: the mutton fried with mutton fat is delicious and cannot be fried for a long time

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Nang Men Pi Ya Zi Chao Rou