Stir-fried Pork with Dry Naan

Name: Stir-fried Pork with Dry Naan
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Naan; Some Lamb; Some onion; Some Vegetable oil; Some salt; Some Chili powder; Some Cumin powder; Some green pepper; Some Red oil

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The most common types of dry stir-fried vegetables are dry stir-fried beans, dry stir-fried cauliflower, or dry stir-fried sausages and so on. Perhaps few people know about the dry stir-fried pork in Xinjiang cuisine. This is a Xinjiang-style innovative dish, originally only available in big restaurants. Because it is simple and easy to cook, it is now a Xinjiang home-cooked dish. Generally, the naan made in restaurants is fried with oil until golden brown or fried directly and then stir-fried with mutton. Finally, add more red oil, so that the color is good and the taste is good. In the family practice, the naan is directly fried with mutton, which is healthier and saves trouble. . This dish fully embodies the deliciousness of Xinjiang lamb. The lamb and naan are combined without adding too much seasoning. The fried lamb is fragrant. The fried lamb has the taste of authentic kebabs, and the match is inside. The naan pieces are covered with chili powder and Xinjiang specialty cumin. They are crispy and delicious. They are also decorated with green chili pieces and red oil, which greatly increases the appetite. "

Ingredients

Some Naan
Some Lamb
Some Onion
Some Vegetable Oil
Some Salt
Some Chili Powder
Some Cumin Powder
Some Green Pepper
Some Red Oil

Stir-fried Pork with Dry Naan

1. Ingredients: Naan lamb, onion, green pepper, vegetable oil, salt, red oil, cumin powder, chili powder

2. Slice the lamb

3. Naan cut into diamond-shaped pieces

4. Chopped onion, sliced green pepper

5. Hot pot with cold oil and lamb slices

6. Stir fry to turn white and pick up

7. Heat the pan with cold oil, add the diced onion, and fry until fragrant

8. Add lamb slices

9. Stir-fry the green chili for a while. Let the lamb fully absorb the peculiar spicy and aromatic onion

10. Add the naan and stir fry a few times, turn off the heat

11. Add cumin powder and chili powder and mix well

12. Put salt in

13. Add red oil and pour in a little. This is to increase the brightness of the naan and mutton, and mix evenly

Tips:
Don’t stir-fry chili powder and cumin powder on fire, because they are easy to paste

For a better taste, you can add some mutton fat and stir fry together

If you like spicy food, you can add more red oil