Name: Stir-fried Noodle Lungs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Cooked noodles; 150g Sheep lung; 150g Gluten; 150g Rice intestines; Some Vegetable oil; Some salt; 2g pepper; 2g pepper powder; 2g Cumin powder; Some Green Red Pepper

Stir-fried Noodle Lungs

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Mian Lung Zi and rice intestines, if you often look at my delicacies, know that this is a unique delicacy in Xinjiang. It is said that Mian Lung Zi originated in Yili. It has a history of 30 to 40 years as a Xinjiang cuisine. Before the 1970s, all households were provided with rationed food. Uyghur families generally had many children, and many families generally did not have enough to eat coarse grains. The Uyghur aunt took back the lungs of the sheep that had been thrown away before and put them in the water for whitewashing. In the beginning, because of inexperience, the lungs of the sheep were not white, which means that the blood has not been drained. Later, they cut the two thick blood vessels connecting the heart and the lungs to the lungs, and then the lungs were washed. Bai, the clever Uyghur aunt added sheep lungs and gluten as ingredients, and added many kinds of seasonings to make a unique delicious noodle lung. Later, it slowly spread to all parts of Xinjiang, ranging from specialty restaurants to night markets, which became the characteristic delicious noodles, lungs, rice intestines.

Mianfeizi has once again become a unique delicacy in Xinjiang. Visitors from the mainland have to taste it. After tasting, they all applaud and praise its unique flavor. In the past, there were more noodle lungs in soup. Now many halal restaurants have fried noodle lungs, adding seasonings and side dishes, and also divided into large and small portions, 30 yuan for a large plate. If you want to eat authentic Xinjiang specialty snacks, everyone is welcome to come to Xinjiang!

Stir-fried Noodle Lungs

1. Ingredients: noodle lungs 200g rice intestines 150 cooked lamb lungs 150 spicy gluten 150 vegetable oil green red pepper dried red pepper garlic cumin powder onion chili sauce

2. Ingredients: noodle lungs 200g rice intestines 150 cooked lamb lungs 150 spicy gluten 150 vegetable oil green red pepper dried red pepper garlic cumin powder onion chili sauce

3. Cut the rice intestines into sections,

4. Gluten slices

5. Sheep lung slice

6. Dried red peppers are bubbled into sections with cold water, and garlic is finely chopped

7. Shredded shallots

8. Heat 70% of the oil in a pot, add dried red pepper and fry for a nice flavor

9. Add noodle lungs, rice intestines, lamb lungs, gluten and stir fry evenly

10. Stir fry with onion chili sauce

11. Stir fry with green and red pepper over high heat

12. Add minced garlic and stir-fry evenly

13. Add cumin powder

14. Taste the pot

Tips:
The noodle lungs, rice intestines, lamb lungs are all processed without too much condiments, but onions and peppers must be added so that the spicy cumin powder of the noodle lungs must be put in the salt. Because the ingredients are too salty I think the boss also added chili oil. If you like chili, you can add it. I didn’t dare to call it. It’s too spicy.