Naan Wrapped Meat-xinjiang Taste

Name: Naan Wrapped Meat-xinjiang Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep with bones; Some onion; Some carrot; Some chili sauce; Some Naan; Some salt; Some Vegetable oil; Some Bay leaf; Some Cooking Wine; Some Chicken Essence; Some Cumin; Some Tsaoko; Some starch

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Naan Baorou is called "Tawakawa Fu" in Uyghur language. It is a trendy snack variety and one of Xinjiang's famous foods. Naan wrapped meat, a combination of noodles and meat, is very representative of the traditional ethnic characteristics of Xinjiang. The way it is eaten is also very diversified. It can be sold as a snack cart or in front of the store, or as a flavored dish, boarded in the elegant hall of halal banquets, as a famous dish for Chinese and foreign guests to taste. However, the difference in the production method led to the difference in taste. In Xinjiang, when it comes to naan-wrapped meat, I am afraid that no one does not know, because it is not only a traditional local dish, but also a dish called a wall dish. Naan is the main food of the Uyghur nationality. Just like the steamed buns in Chinese cuisine, in Xinjiang, you can see and eat naan wherever you go. People in Xinjiang will definitely bring naan when they travel or go out in Xinjiang. Many people now take naan as gifts and specialties to relatives and friends when they travel home in Xinjiang. Therefore, naan, as a staple food, can be paired with vegetables, and the naan is kept for a month, it is not bad, and it can be eaten. Those who come to Xinjiang, don’t forget to eat naan! "

Naan Wrapped Meat-xinjiang Taste

1. Ingredients: Naan, lamb bone, carrot, skin teeth, dried red pepper, grass fruit bay leaves, cumin, chili sauce, salt, chicken essence, clear oil, ginger, spring onion, cooking wine, wet starch

2. Cut the lamb into the same size, the carrots into large pieces, and the skin teeth into large pieces, save some and then cut into shreds

3. Heat in a pot, the oil is 70% hot, add the lamb bones,

4. Stir fry over high heat, add ginger onion chili sauce, grass fruit, bay leaves, and cumin continue to fry

5. Add dried red pepper, add cooking wine, add carrots, zest, and stir fry over high heat.

6. Stir fry

7. Add water and bring the fire to a boil,

8. Cover and change the heat to low heat for about 1 hour until the meat is crispy. Pick up the spices, green onions and ginger.

9. The cooked mutton bone meat is often flavored with a little salt, the chicken essence is seasoned, and the naan is cut into several pieces, placed in the cooked mutton bone pot, and boiled for a while, so that the naan is fully flavored

10. Pick up the naan and serve it on the plate

11. Then remove the mutton bone and put it on top of the naan, use wet starch to juice the mutton soup, pour it on the naan of the lamb chops and sprinkle it with zest.

Tips:
Don't forget that the chili sauce is salty when making it. You must taste it and add salt, or it will be salty. Naan tastes better when cooked in a pot. Don't like to eat hot peppers.

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Naan Wrapped Meat-xinjiang Taste

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Naan Wrapped Meat-xinjiang Taste

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