Chinese Food
Nang wrapped meat
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Nang bread meat is a special dish in Xinjiang. Nang bread in the basin contains meat. It has both vegetables and staple food. The authentic Xinjiang Nang wrapped meat is made of lamb chops. It's flexible here. Of course, it can also be made of pork chops. You need to buy that kind of thin Nang cake. This kind of Nang cake can be soaked in soup for a long time. Naan bread can also be baked in the oven. Those without naan bread can also be replaced by pancakes. When you make this dish, you should keep more soup.
Cooking ingredients
Cooking Steps
Step1:Material preparation. Cut carrot into large slices. Slice ginger. Mix salt and soy sauce in half a bowl of water. Star anise and clove pepper.
Step2:Oil sugar under the pot. Light the fire with sugar. Stir fry the chicken until it changes color.
Step3:Stir fry ginger slices, garlic, star anise and prickly ash.
Step4:Add water after boiling the mixed juice in front. The water should not exceed the chicken. After boiling, heat for 20 minutes.
Step5:Nang cake is cut like this.
Step6:When the chicken is cooked, stir fry the carrots and heat for 8 to 10 minutes. Poke with chopsticks to see if it's rotten.
Step7:Stir fry the green peppers and shallots evenly. Cover the Nang cake on the dish. Steam over low heat for 1 to 2 minutes.
Step8:It's better to put some meat in the middle first. It's OK to put naan bread in the middle like me. But in the end, the Naan cake will be soaked in the soup for a long time.
Step9:Let's go into the pot. Then a steaming pot of Nang meat will come up.
Step10:I made it from pork chop.
Cooking tips:There are skills in making delicious dishes.
