Xinjiang Naren

Name: Xinjiang Naren
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Lasagna; Some tomato; Some green pepper; Some onion; Some ginger; Some shallot; Some salt

by Wenwen's dining table

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The weather is getting colder and colder. Two days ago, my husband came back from the mountain and brought half a sheep with some bones. It suddenly occurred to me that I hadn't been Naren for a long time. This season is very suitable.
Naren is a food that our nomads like very much. The weather in Xinjiang is cold in winter and lamb is hot. The herdsmen live in the mountains with scarce supplies and few vegetables. They need to buy them under the mountains, and it is not convenient to get out of the mountains.
Naren has many ways to do it. This is what he learned as a guest at a herder's home when he went to the mountains to play. The method is relatively simple. The ingredients used are also relatively small. In fact, there are not many seasonings and ingredients in the herdsmen's home, and all the food is basically original. "

Ingredients

Some Lamb
Some Lasagna
Some Tomato
Some Green Pepper
Some Onion
Some Ginger
Some Shallot
Some Salt

Xinjiang Naren

1. These are the ingredients needed

2. This noodle is bought, or you can make it yourself,

3. First chop the lamb bones into two pieces (convenient to take out the bone marrow) and put them in a pot with clean water to boil the boiled water in the meat. Get rid of blood foam (this sheep grew up eating weeds and drinking spring water, so it is more delicious and has no smell. If you buy lamb that is more mutton, you can add some cooking wine)

4. Remove the lamb bones, rinse them with water several times, put them in a casserole and boil over high heat, then simmer for 2 hours on low heat, and then add green onions and ginger slices one hour later

5. When the meat is almost stewed, you can prepare other things. Chop the onion, green pepper, tomato and mince.

6. Um, this is the stewed meat.

7. Pour out a part of the broth, put it in a saucepan, boil and add the noodles

8. Add a few spoonfuls of mutton soup to the prepared dishes. If the soup is boiling, blanch the ingredients half-cooked.

9. After the noodles are placed, remove them and put them in to prepare the cooked dishes. The noodles should not be overheated but hot. Since there is no salt in the stew until now, you can add a little salt according to your taste and stir well.

10. Put it on a plate, remove the bones from the bones and remove the meat from the bones with a knife, and place them on the noodles. You can sprinkle some salt on the meat, or just use a small bowl with a bowl of salt water. Just dip the meat in the salt water.

Tips:
1. Do not add too much seasoning to the lamb stew, so as not to maintain its original taste

2. Don't put salt, because the noodles itself has salt, if you put salt and then cook the noodles, it will be salty.

3. Don't put salt in the stew early. This will make the protein in the meat difficult to dissolve.