Composition:

Mutton, green pepper, onion

Accessories:

Vegetable oil, soy sauce, pepper, starch, garlic, salt, pepper, spicy peel, monosodium glutamate, balsamic vinegar.

Operating steps:

1, soak the spicy skin in cold water, wash it and cut it into powder. Wash onion and green pepper and cut into pieces. Peel and slice garlic.

2. Slice the mutton and marinate it evenly with pepper powder, pepper, starch and soy sauce for about 3 minutes.

3, the hot pot is cool, the oil is 70% hot, the mutton is fried, and the spicy skin is fried with spicy taste.

4. Stir the onion and green pepper evenly, add salt and soy sauce and stir evenly.

5, add pepper, monosodium glutamate stir fry evenly, add a few drops of balsamic vinegar, stir fry garlic slices evenly.

Method for making spicy mutton roll

Rammed mutton with spicy skin is the most famous mutton dish with Xinjiang flavor in Xinjiang. In Xinjiang, spicy skin is more popular than fresh Chili sauce. Many dishes in Xinjiang are inseparable from spicy skin, and the well-known big dish is a good example. It must be made with Xinjiang line pepper (spicy skin), which is the authentic saute spicy chicken practice in Xinjiang.

Everyone must know how to roll mutton with spicy skin. It's not difficult, but it will take some effort to eat spicy skin in Xinjiang.