In fact, there are two ways to stir-fry barbecue in Xinjiang: 1, add Chili powder and cumin powder and stir-fry directly; 2, add Chili powder and cumin powder, add a little white teeth and stir fry together; Both kinds of barbecues are very popular.
I have eaten fried barbecue with leather teeth in many Muslim restaurants, and I have also eaten fried barbecue without leather teeth in many restaurants. The taste is similar, but the skin-tooth fried barbecue is very grounded. Everyone knows that people in Xinjiang love to eat leather teeth, and they can't live without leather teeth every day, and they will accept them regardless of whether they are raw or cooked. Therefore, it is no exaggeration to say that Piazza is the popular lover of Xinjiang people.
Today, I share my Xinjiang barbecue method, the second one, skin teeth.
Ingredients: leg of lamb (preferably this part)
Accessories: vegetable oil, salt, sheep tail oil, cumin powder, Chili powder, leather teeth.
Practice: 1. Slice leg of lamb, slice tail oil, and shred skin teeth.
2, hot pot cold oil (add a little vegetable oil, or do not refuel, the pot is hot, directly add sheep tail oil), the oil is 70% hot.
3. Stir-fry the sheep tail oil for moisture, which is fragrant and oily.
4. Stir-fry the mutton slices to separate the fragrance from the moisture.
5. Add shredded onion and salt and stir well.
6. Add cumin powder and Chili noodles, stir-fry evenly, and then take out the pot.
skill
Stir-fried barbecue must be fried with sheep tail oil, so that it is fragrant and delicious. You can't add more vegetable oil or stir fry for a long time. You can add seasoning when frying mutton.