Bun meat, transliterated as "Tawakawafu" in Uyghur, means pot roast meat, is one of the famous xinjiang specialties.
Bun meat is a very famous Xinjiang snack that can be eaten all over Xinjiang. However, in various parts of Xinjiang, the preparation method of bun meat is slightly different, which also leads to differences in its taste. Traveling all over Xinjiang, in my impression, only Hetian's bread bun meat is particularly delicious, and after eating, the teeth and cheeks are fragrant, and the aftertaste is long.
The flavor food of steamed bun meat is very representative of the traditional ethnic characteristics of Xinjiang. Its consumption methods are also very diverse, which can be sold as a snack cart or in front of the store, or as a flavor dish, it can be boarded in the elegant hall of the banquet, as a famous dish for Chinese and foreign guests to taste. In September 2018, it was rated as one of the top ten classic dishes in Xinjiang among the "Chinese cuisines".
Speaking of which, the method of making bread meat is very simple, but you must be willing to use oil. Cut the fresh lamb into egg-sized pieces, thread the meat with the liver, heart of the lamb, etc., put it in a boiling oil pot, reduce the heat and simmer. Most of the pot of oil, really bold, permeated with the reality and generosity of Xinjiang people. Not a drop of water can be added during the process of stewing, and the meat is simmered purely with oil. After the meat is placed in the pot, add the seasonings: onion, pepper beans, salt. After the meat is stewed, it is fished out, and the thin thread is extracted, and the seasoning is discarded. Place the meat on top of the steaming bun and grab it with your hands. That incense is indescribable. After eating the meat, eat the bread again, the bread is soaked with the essence of the meat, it is very delicious.
To make bread buns, fry the lamb chops in a pan and simmer them with other accessories and spices until crispy. The roasted buns are then cut into a dish, on which the lamb is placed and topped with the broth. After eating, the teeth and cheeks remain fragrant, unique flavor, and long aftertaste.
Among some ethnic minorities such as Uyghurs, Kirks, kazakhs, etc., mutton is their main meat food, and the simple and rough lamb cooking method is a legacy of the history and culture of the northwest.
Xinjiang's mutton is particularly fat, and it does not have the smell of inland lamb, so no matter what you do, it is very delicious. Someone quipped: "The sheep in Xinjiang take the golden road, eat Chinese herbs, drink mineral water, and roast lamb with cumin spices." In fact, Xinjiang's sheep are mainly based on natural grazing, eating alkaline forage on the grassland, drinking a clear spring without pollution, and herders often feed them some salt water to ensure that the sheep can grow healthy and fat, plus the Xinjiang sheep breed is good, so the lamb in Xinjiang is top croaking.
Bun meat is a delicacy that combines the two. Lamb chops should be fried in a pan and then simmered with other accessories and spices until crispy. On the other side, the roasted bread is prepared on a plate, on which the roasted lamb is placed, and the original soup is poured with the juice. Finish with coriander and shredded onion and a perfect Uyghur bun is finished.
Source: Xia Aihua/Free's flying