Stir-fried Black and White Lamb Lung-xinjiang Taste

Name: Stir-fried Black and White Lamb Lung-xinjiang Taste
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep lung; Some green pepper; Some onion; Some Dried red chili; Some Red chili; Some Peppercorns; Some pepper; Some Cooking Wine; Some ginger; Some Vegetable oil; Some garlic; Some Chicken Bouillon Powder

by Tianshan Cocoa

4.7 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Stir-fried black and white lamb lung is one of Xinjiang's specialties. It is also a halal dish of Xinjiang Muslims. The lung slices are crispy and refreshing, with a slight hemp flavor. The four colors of red, green, and black and white are in contrast with each other. The color is beautiful and spicy. Stir-fried black and white lamb lungs, I have done it at home. In order to make it the most authentic, today I went to the offal soup shop opened by a Muslim elder sister to eat offal soup. That eldest sister was very enthusiastic and knew that I wanted to make stir-fried black and white lamb lungs. , I introduced the specific methods in detail, and enthusiastically said that I can’t cook Muslim dishes. You can ask her at any time. She is also a master cook. In fact, she has long known that this eldest sister’s offal soup is very famous, and she has been admired to eat it. "

Stir-fried Black and White Lamb Lung-xinjiang Taste

1. Ingredients: cooked lamb lung noodles, lungs, onion, dried red pepper, green red pepper, peppercorns, ginger, white wine, chicken essence, garlic and pepper

2. Method: Cut the onion into pieces, cut the green and red pepper into pieces, soak the dried red pepper with cold water, cut the dried red pepper into sections, cut the ginger into pieces, and cut the garlic into pieces.

3. Black and white sheep lungs cut into slices

4. Heat 70% of the oil in a pot, add diced pepper, dried ginger and red pepper until fragrant

5. Stir fry with onions

6. Add lamb lungs, stir fry, add salt

7. Add green and red pepper cubes

8. Stir fry evenly

9. Add garlic and pepper and stir fry evenly

10. Stir fry with chicken essence and taste the pot

Tips:
The lamb’s lungs have to be stir-fried quickly, and it’s only delicious

It’s better to use purple onions, because this color is spicy and very flavourful

Clean up the debris attached to the sheep’s lungs and trachea, and rinse the surface with clean water until it is cleaned, so that the cleaned sheep’s lungs become black after being cooked, which is the so-called "black lungs." "Black lungs" are generally used for offal soup.

Wash the sheep's lungs. Wash the reconciled noodles with water to remove the gluten, add oil and salt into a paste, pour into the lungs of the noodles, tie the trachea tightly, and boil it in water for about two hours. Serve