Naan Fried Barbecue-------xinjiang Taste

Naan Fried Barbecue-------xinjiang Taste

1. Ingredients: fresh lamb shank, naan, chili noodles, cumin, salt, salad oil

2. First cut the naan into 2cm wide strips, and then cut into diamond-shaped blocks. Wash the lean lamb and cut into thin slices. It is best to bring some fat, so that it is fragrant and restores its original flavor.

3. Heat the mutton fat in a flat wok over medium heat, stir up the mutton fat

4. Add lamb slices and stir fry to get the moisture and slightly dry

5. Add salt, cumin, chili powder

6. Mix evenly, remove and set aside.

7. Reheat the oil in the wok over medium heat to 50% hot, add the naan pieces

8. Fry until golden, remove and dry for later use.

9. Flatten the oil with mutton fat, add sliced mutton naan and stir fry quickly.

10. Then sprinkle in cumin powder and chili powder

11. Stir fry for about 1 minute

12. Naan crisp, tender meat, full of fragrance

Tips:

Deep-fried naan: The function of deep-fried naan is to make the naan crispy, so it's best to use a slightly higher oil temperature to fry it quickly. When the surface is golden, take it out and control it dry. Do not extinguish the fire when removing the naan pieces, otherwise a lot of oil will be inhaled in the naan pieces, which will affect the final vegetable effect.