Crispy Naan Barbecue

Name: Crispy Naan Barbecue
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Naan; 250g Lamb; 1 tsp salt; 1/2 tsp Chicken Bouillon Powder; 5 slices ginger; 5 Dried chili; 5g Cooking Wine; 5g Soy sauce; 1/2 tsp pepper; 1 tsp Cumin; 1 tsp Chili powder; 1 tsp Corn flour; 300ml Vegetable oil

by Tuo Tuo Ma

4.8 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

3

Since I came back, I have always wanted to make this dish, but unfortunately, we can’t buy authentic Xinjiang roasted naan, so we procrastinated, until I lost the tools for making naan a few days ago, I was able to make Xinjiang roasted at home. Naan, I can finally make this crispy naan barbecue, which is my long-cherished wish.

Crispy Naan Barbecue

1. Prepare a Xinjiang naan cake

2. Cut into small pieces with a knife

3. Lamb (preferably with a small amount of fat), wash and slice

4. Put the cut lamb slices in a large bowl, add chicken essence, pepper, cumin powder, red pepper powder, cornstarch, cooking wine, dark soy sauce and a small amount of water

5. Mix well and marinate for 5-10 minutes

6. Pour about half a pot of oil into the wok. When the oil is 60% hot, add the cut naan cakes. When frying on a medium-to-small fire, remove the oil and set aside.