Xinjiang Fried Barbecue

Name: Xinjiang Fried Barbecue
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Lamb (fat and lean); 1 teaspoon salt; 2 tablespoons Cumin; Some Vegetable oil; Some water; 1 tablespoon Chili powder

by Crystal moonlight

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

@1@羊肉 Cut into slices as thin as possible when it is not completely thawed, rinse off the blood after thawing, drain and set aside @2@Pour oil in the pot. If the meat is fat, the oil can be less, and the mutton is added after the oil is hot Slice @3@快翻炒, after the lamb changes color, add chili noodles @4@ and then add salt and cumin noodles to continue stir-fry @5@ The whole process is very fast, wait for the lamb to come out

Ingredients

400g Lamb (fat And Lean)
1 teaspoon Salt
2 tablespoons Cumin
Some Vegetable Oil
Some Water
1 tablespoon Chili Powder

Xinjiang Fried Barbecue

1. Cut the lamb into as thin slices as possible when it is not completely thawed, rinse off the blood after thawing, and drain for later use

2. Pour oil into the pot. If the lamb is fat, the oil can be less. After the oil is hot, add the lamb slices

3. Stir fry quickly, add the chili noodles after the lamb changes color

4. Add salt and cumin noodles and continue to stir fry

5. The whole process is very fast. After the mutton is from the water to the water, all the seasoning must be completed in the middle, and then the heat is turned off.