Fragrant Fried Barbecue-xinjiang Taste

Name: Fragrant Fried Barbecue-xinjiang Taste
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fresh lamb shank; 100g Sheep Fat Oil; Some Coarse chili powder; Some Cumin powder; Some salt

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Xinjiang is a multi-ethnic settlement area. In this area with many ethnic groups, it has a rich and unique food culture. Xinjiang lamb is of good quality. The difference between Xinjiang sheep and other captive sheep is just like native chickens and broilers. Although they are all chickens, the quality is different. The most important factor is that Xinjiang sheep are natural grazing. Someone once vividly described Xinjiang sheep as "It eats Chinese herbal medicine, drinks mineral water, and pulls Liuwei Dihuang Wan." Although this statement has its exaggerated ingredients, it does so. The real state of existence of Xinjiang sheep. The mutton made by Xinjiang people is well known for its delicious taste. It has a smooth and tender taste and has no taint. It is refreshing and you don’t have to worry about getting angry. Stir-fried roasted meat is an authentic Xinjiang dish with a strong western cuisine characteristic. Its tender and spicy taste is exactly the same as that of lamb kebabs. "

Ingredients

Fragrant Fried Barbecue-xinjiang Taste

1. Prepare ingredients lamb hind leg lamb fat cumin powder salt coarse chili powder

Fragrant Fried Barbecue-xinjiang Taste recipe

2. Lamb hind leg lamb fat cut into thin slices

3. Heat the wok, add the mutton fat to get the oil

4. Add lamb, stir-fry the water, add salt, stir-fry, add chili powder, quickly stir-fry evenly, add cumin powder, continue to high heat and quickly stir-fry evenly, out of the pan and serve

5. The color is golden, oily, slightly spicy, not greasy or mutton, tender and delicious, accompanied by a strong cumin fragrance

Tips:
Put the salt first, then the chili noodles, and then put the cumin when the meat is cooked. Remember not to put the cumin too early, otherwise it will lose its flavor. If you are used to sautéing lamb with onions, put some onion cubes in the pan and fry them before adding the lamb, then it will be fine. However, I don’t like to put onions because it changes the original taste of lamb

If you like spicy food, you can add more chili powder