Xinjiang Mutton Seal Pancake

Name: Xinjiang Mutton Seal Pancake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: Some Bone-in lamb; Some Flour; Some Rapeseed oil; Some salt; Some ginger; Some Cougars

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

There is a mutton stuffed pancake in Xinjiang's special cuisine, which has a history of more than 200 years in Xinjiang and is also called "sheep covered quilt". It is said that in the summer of 1768, Ji Xiaolan with iron teeth and steel teeth was exiled to Xinjiang by Emperor Qianlong. When passing Barkol, the magistrate here respected Ji Xiaolan's literary talent. So he sent someone to make "pie covered meat" for him to eat; on the surface, this dish looks very simple, it does not seem to be a good dish, in fact, the connotation lies under the cake, but Ji Xiaolan is overjoyed after eating it. Later, this dish was spread in the local area and was loved by many local ethnic groups and became the first-class delicacy for entertaining guests.
Now, in Qitai, there is a difference between "Lamb Sealing Pancake" and "Lamb Stewed Pancake". There is also a little difference in the method, that is, the difference between the word "simmered" and "sealed", the taste is very different. The important difference between mutton-sealed pancakes and mutton stewed pancakes is the use of broth and noodles. This is to further increase the meat flavor of the pancake, which is also the main difference from the lamb stew pancake. Then use broth to seal the pancakes, which can make the pancakes softer, and finally increase the meaty aroma of the pancakes. Take a closer look at the specific approach.

Ingredients

Some Bone-in Lamb
Some Flour
Some Rapeseed Oil
Some Salt
Some Ginger
Some Cougars

Xinjiang Mutton Seal Pancake

1. Cut the leg of lamb or ribs

2. Bring to a boil in a soup pot with cold water

3. Wash the green and red pepper and cut into pieces, and cut the onion into pieces

4. Heat the pan with cold oil, heat the rapeseed oil to 70%, stir-fry the lamb to get the moisture, add ginger, grass fruit, and peppercorns to stir-fry the flavor

5. Add chili sauce and dark soy sauce and stir-fry to evenly color, stir-fry the lamb until golden brown, and stir-fry dry

6. Add water to a boil

7. Reduce heat to simmer for 40 minutes

8. Add flour, mutton soup, and couscous beans, stir evenly with chopsticks, cool for a while and form a dough, wake up for 20 minutes

9. In small pieces

10. Roll out into small noodles and pierce a few eyes with chopsticks

11. Put the pancake on top of the mutton, pour some mutton soup, put a pancake, add the mutton soup, and after doing this, cover the mutton with the pancake

12. Cover the pan and simmer for 8 minutes, pick up the pancakes and cut them into diamond shapes

13. Add salt, green red pepper, onion cubes

14. Stir fry evenly

Tips:
1. Don't add too much coumadin to suppress the lamb flavor
2. When stewing lamb, add more water and seal the pancakes
3. The pancakes have to be covered with all the lamb to be delicious