Dry fried meat with Nang(gan bian nang chao rou )

Dry fried meat with Nang

Introduction:

"The most common dry fried vegetables are dry fried beans, dry fried cauliflower or dry fried sausage and so on. But in Xinjiang dish dry fried Nang fried meat, perhaps few people know. This is an innovative dish with Xinjiang flavor. Originally, it was only available in big hotels. Because it is simple and easy to cook, it is now a home-made dish in Xinjiang. Generally, the Nang made in restaurants is fried into golden yellow with oil, or directly fried, and then fried with mutton. Finally, add more red oil, so that the color is good and the taste is good. In family practice, the Nang is directly fried with mutton, which is healthier and easier. This dish fully reflects the taste of Xinjiang mutton. Without too much seasoning, you can mix mutton and Nang together, and the flavor is overflowing. The roasted mutton is authentic kebab flavor, and the Nang block is wrapped with chili powder and Xinjiang specialty cumin flavor, crisp and delicious, and decorated with green pepper block and red oil, which greatly increases your appetite. "

Production steps:

Step 1: Ingredients: Nang mutton onion green pepper vegetable oil salt red oil cumin powder pepper powder

Step 2: slice the mutton

Step 3: cut Nang into diamond shaped pieces

Step 4: Chop onion and slice green pepper

Step 5: add mutton slices to cool oil in hot pot

Step 6: stir fry, turn white and pick up

Step 7: cool the oil in a hot pan, put the diced onion into the pan and stir fry until fragrant

Step 8: add mutton slices

Step 9: stir fry the green pepper for a while. Let mutton fully absorb the unique spicy and aroma of onion

Step 10: add Nang, stir fry a few times and turn off the heat

Step 11: add cumin powder and chili powder and mix well

Step 12: put the salt in

Step 13: add a little more red oil to increase the brightness of Nang and mutton

Materials required:

Nang: right amount

Mutton: moderate

Onion: right amount

Vegetable oil: right amount

Salt: right amount

Chili powder: appropriate amount

Cumin powder: right amount

Green pepper: right amount

Red oil: right amount

Note: do not stir fry chili powder and cumin powder, because it is easy to paste. In order to taste better, you can add some mutton fat to stir fry together. If you like spicy food, you can add more red oil

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Gan Bian Nang Chao Rou