Speaking of food, Sichuan is the representative of hot pot; Chaoshan seafood is the best; Guangzhou is the representative of Cantonese cuisine. So what is Xinjiang’s food like? I feel like it is meat, and meat is everywhere. What do you think? [Wit] Let’s take a look at Xinjiang’s delicacies.

1. Large plate chicken

As a hard dish in Xinjiang, large plate chicken can only be said to be very spicy. The taste can be adjusted according to your preference. If it is spicier, add more chili pepper. If it's more fragrant, stew it for a while. Of course, it's best to use old hens and old roosters. Otherwise, if it's simmered for a long time and it becomes too rotten, it won't taste good. It doesn't matter if you haven't eaten what you want. Now I'll write down the method of making large plate chicken. Ha, you can make it at home.

Production method:

Preparation: salt, scallions, ginger, spicy skin, peppercorns, garlic, cooking wine,

1. Cut chicken into pieces and boil over hot water Add cooking wine to skim the foam and set aside.

2. Soak the spicy skin in water and cut off (if there is no spicy skin, cut the green spicy skin into pieces and set aside). Slice green onions and ginger and set aside.

3. Remove from the pot When the oil starts to smoke, add the onion, ginger, garlic, and peppercorns, then add the chicken pieces and stir-fry until golden brown. Add the cooking wine, light soy sauce to add flavor, and dark soy sauce for color.

4. Adding water at this time is the key. If the chicken is tender, add less water to stew it. If it is older, add more water to cover the chicken. It is recommended that older chicken is better.

5. After stewing, add the spicy skin, green chili seeds (add more if you want it spicy) and other vegetables you like, stir-fry until the flavor is released, and then it is ready to serve.

It’s easy to make, and of course it has naan. Noodles and other staple foods are even more delicious.

2. Stewed mutton

When the weather is cold, drink mutton soup and eat some large pieces of meat. Not only is it warm, it is also very good for the body. As for the benefits, I won’t go into details. Men understand. Let’s go directly to the production process.

Preparation: Lamb legs, lamb chops (depending on personal preference, I like lamb chops), pepper, coriander, green radish, salt

1. Cut the lamb legs into cubes and cut the lamb chops into strips Wash with cold water, put it in the pot, cook until foam appears, remove the foam, change the water to another pot and continue cooking

2. After changing the water, add cooking wine and Sichuan peppercorns and put in the lamb legs and mutton chops. Remember to make sure the water is gone. Just pass the meat. Do not cover the pot during the cooking process to fully evaporate the mutton smell.

3. Cook until the mutton can be easily penetrated when poked with chopsticks. At this time, cut the green radish into cubes and put it in until the radish becomes transparent.

4. Add salt according to your favorite taste. This is the soul of the mutton soup, coriander. Remember, when the mutton soup is served, cut the coriander into small pieces and sprinkle it into the soup. Not to mention how delicious it is.

The above two hard dishes are easy to make. Save them and make them anytime when you want to eat them. Nice~