Xinjiang Fried Pork Noodles
1.
Prepare fresh leg of lamb.
2.
Use a knife to cut into 2 cm square meat slices.
3.
Prepare green peppers, tomatoes, garlic juice (garlic paste and warm boiling water), thirteen incense, salt, light soy sauce, chicken essence.
4.
Cut green peppers and dice tomatoes.
5.
Mince scallion and ginger.
6.
After the oily meat ingredients are ready, start mixing (high-gluten flour is mixed with an appropriate amount of water and kneaded to form a smooth dough. Note: the dough should be softer). Then press the flat dough.
7.
Cut the dough into strips with a knife.
8.
Rub the dough thinly and long with your hands, and place it on the plate with cooking oil.
9.
Cover the face with gauze.
10.
Start the pot to burn oil (much more oil is used than usual for cooking).
11.
Put the lamb shank in the oil at 50% heat and blanch it in the oil.
12.
Remove the lamb when it changes color.
13.
Leave the bottom oil in the pot and fry the chopped green onion and ginger, then add the green pepper slices and stir fry.
14.
When the green pepper pieces become soft, add diced tomatoes and stir fry.
15.
Add table salt.
16.
Add thirteen incense.
17.
Add light soy sauce.
18.
Let the tomatoes fry the red sand.
19.
Add the lamb and stir fry.
20.
Here comes the highlight (pour the garlic juice, which is the key to fragrant pasta with pork noodles).
21.
Pour the chicken essence and stir-fry evenly before serving.
22.
Boil water in another pot, pull the noodles out and put them into the pot.
23.
The authentic Xinjiang fried pork noodles are served right on the table, and you can savour them.
