Chinese Food
Xinjiang cuisine Xinjiang fried barbecue
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Stir fried barbecue is a home cooked dish in Xinjiang. It is also the most intimate and familiar home dish for Xinjiang children. The so-called fried lamb. It's not to fry the lamb after it's cooked. It's pure fried lamb. It's just to make the taste of roasted lamb on the seasoning. It has the same delicious taste as kebabs. Another important point is that Xinjiang mutton has good meat quality. The difference between Xinjiang Sheep and other captive sheep is that they are just like local chickens and broilers. It's all chicken, but the quality is different. So make sure to use good lamb. Don't use goat meat. Xinjiang people have such a dish for new year's day. As Xinjiang daughter-in-law, I must learn Xinjiang cuisine. Give my husband and his family a Xinjiang new year in the United States. -
Cooking ingredients
Cooking Steps
Step1:I use sliced mutton directly. I can also cut it as thin as possible.
Step2:Hot pot and cold oil. As long as the oil rolls in the pot very little, it's good.
Step3:Stir fry the mutton to dry the water. Be sure to dry the water. Otherwise, it's not barbecue. Fatter mutton is better to fry until it's oily.
Step4:Season with onion and salt.
Step5:Put in cumin powder or see if you like it. Stir fry the cumin flavor. If you like spicy food, put in chili powder and stir fry it.
Step6:Just a quick roast of Kwai.
Cooking tips:There are skills in making delicious dishes.
