Naan Braised Meat

Name: Naan Braised Meat
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 700g Lamb; 1 piece wave; Some Vegetable oil; Some salt; 5g Soy sauce; 1g Peppercorns; 10g ginger; Some Pi Yazi

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

Naan braised meat is one of Xinjiang's specialties. This is a special delicacy that combines the characteristics of Xinjiang people's love of food and cuisine, and fully combines Xinjiang's unique naan and mutton, which can be used for cooking and cooking. There are many such special cuisines in Xinjiang, such as the well-known large-plate chicken, as well as Xinjiang's unique Naan-wrapped meat, Hanamaki chicken and so on. These can reflect the characteristics of Xinjiang people's love for the integration of food and cuisine. The meat is actually mutton. Xinjiang people are used to omitting the word mutton. Barbecues and buns here refer to mutton, because mutton is the main meat. Naan braised meat, as the name suggests, is braised with naan and mutton. The meat generally used is mainly lamb, but also beef. Because the dishes here are mainly halal. The method is similar to that of a large plate of lamb chops. First, boil the lamb in a pot under cold water, add the spices and onions to cook thoroughly, and then add the naan pieces and simmer for a while. When eating, you can eat meat and naan at the same time. Because this kind of delicacy has both the functions of staple food and dishes, you can eat full without adding additional staple food. Coupled with its strong and mellow taste, it is very popular among diners.

Lamb is tenderer than pork, and has less fat and cholesterol content than pork and beef. Lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body’s immunity

Ingredients

Naan Braised Meat

1. Main ingredients: mutton, naan and accessories: vegetable oil, salt, peppercorns, onions, dark soy sauce, spicy skin, green pepper, pepper

2. Cut the mutton into pieces, boil in a pot under cold water, and pick up the mutton

3. Cut the naan into large pieces

4. Wash the green chili and cut into diagonal pieces, shred the onion, cut the spicy skin into sections with cold water

5. Heat the pan with cold oil, heat 80% of the oil and stir-fry the shredded onion to create a fragrance

6. Add lamb and stir fry for moisture and aroma

7. Add dark soy sauce, salt and stir fry evenly

8. Add spicy peel and peppercorns and stir fry evenly to give a fragrance

9. Add water to a boil

10. Cover, turn to medium-low heat and simmer for about 40 minutes

11. Add green chili and pepper and stir fry evenly

12. Add naan and stir fry evenly

13. Cover the pot and simmer for about 5 minutes, so that the naan can fully absorb the flavor of the lamb

14. Cover the pot and simmer for about 5 minutes, so that the naan can fully absorb the flavor of the lamb

Tips:
Lamb can also be replaced with beef, etc. The lamb must be simmered thoroughly and simmered with the naan for a few minutes. It must be simmered for a few minutes with a lid, so that the flavor of the lamb can be fully absorbed in the naan.