Pure and authentic food, both Islamic customs and China's food style. Also known as Bi Hui national cuisine. In China, Hui, Uygur, Kazak, Uzbek, Tajik, Tatar, Kirgiz, Salar, Dongxiang, Baoan and other ethnic groups have the same dietary customs and taboos, but there are certain differences in dietary flavor, so people often take Xin 'an as their main residence.

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Braised mutton in pot

Features: Brown color, fresh and fragrant taste.

Braised mutton in pot

Raw material: mutton

Seasoning: onion, ginger, licorice, fragrant leaves, pepper, dried tangerine peel, cinnamon, Amomum villosum, star anise, salt, cooking wine, soy sauce, white sugar, sesame oil, water starch and sugar color.

How to do it:

1. Wash the mutton, cut it into large pieces, put it in a pressure cooker, then add onion, ginger, garlic, cooking wine, sugar, soy sauce and salt in turn, wrap all the seasonings in cloth bags, put it in a pot and press it until cooked;

2. Take out the mutton, put it on a plate and sprinkle with dry starch;

3. Pour oil in a pot. When it is ripe, fry the mutton in the oil pan until golden brown, and then take it out of the pan. Change the knife and sprinkle with salt and pepper to eat.

Muslim braised beef

Braised beef tenderloin with Muslim

Features: Northern Muslim famous dishes, with deep red color, tender beef and thick juice, have the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.

Ingredients: 500g beef, 20g spicy bean paste,

Seasoning: 25g ginger, 25g wine and 25g soy sauce.

How to do it:

1. Cut the beef into pieces and take it out with hot water.

2. Stir-fry the onion and ginger in the oil pan, then add the spicy bean paste, stir-fry the beef pieces, add the soy sauce, sugar, pepper, cooking wine, monosodium glutamate and star anise, and finally add the beef soaked in water, and cook slowly on low heat until the juice is thick and the meat is crispy.

Stewed mutton

Raw materials:

500 grams of mutton, 25 grams of onion, a little radish and 25 grams of coriander.

Seasoning: monosodium glutamate, salt, ginger, vinegar, pepper and sesame oil 5g.

How to do it:

1. Chop the mutton into 2.5 cm square pieces, mash them with a knife, shred the onion and cut into parts; Cut the radish in half;

2. Wash the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, remove the onion, ginger and radish and add it when eating.

Roast Lamb Leg

Ingredients: sheep hind leg 1, cucumber slices 50g, bait block 12.

Seasoning: onion, sesame oil

How to do it:

1. Punch holes on both sides of leg of lamb 10 or more, marinate in seasoning 1 hour, and then put in baking tray.

2. Bake until golden brown, take it out, sprinkle a little sesame oil, and serve with cucumber, bait and onion.