50g mutton or beef

500g cooked noodles

One red pepper

One green pepper

Appropriate amount of garlic

Appropriate amount of dried chili

Appropriate amount of ginger

One tablespoon of cooking wine

One teaspoon of light soy sauce

An appropriate amount of salt

200g celery

How to make Xinjiang dry stir-fried noodles

Soak the dried chilies in warm water, then cut the mutton or beef into small cubes , then marinate with cooking wine root and light soy sauce for later use.

Remove the leaves from celery and cut into sections, wash the red and green peppers, remove the core and cut into strips, cut the ginger and garlic into slices and set aside.

Put the water into the pot and bring to a boil. Put the noodles in. It is best to roll the noodles by hand and cook the noodles.

Pour cooking oil into the pot, pour a little more. After the oil is hot, add ginger, garlic and dried chili and sauté until fragrant

Then pour the marinated diced meat into the pot along with the juice. Stir-fry over high heat, add chopped celery and green and red peppers when they are about halfway cooked

Stir-fry over high heat for ten to fifteen minutes and then add the noodles. At the same time, add half a bowl of water to prevent the noodles from sticking to the pan

Stir-fry over high heat for about 5 minutes and then add a little soy sauce. At the same time, add an appropriate amount of water depending on whether the noodles stick to the pan. Continue to stir-fry over high heat until the soup is reduced. Turn off the heat and remove from the pan.

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