Bun bun meat is one of the most representative delicacies that have realized the "unity of noodles and meat". Of course, its main ingredients are lamb and naan, which is tender and juicy in the lamb stew and melts in the mouth. The steamed bun soaked in soup was sent to the mouth, and I just wanted to sigh with a heartfelt sigh: Life is just like this! Today Xiaobian will introduce to you the most authentic Xinjiang bread meat method~
<h1 class="pgc-h-arrow-right" > [Xinjiang bun meat].</h1>
【Ingredients】 Lamb ribs, bread, carrots, onions, shallots, ginger, salt, grass fruits, fragrant leaves, cinnamon, paprika, cumin powder
【Preparation steps】
1. Cut the lamb into pieces, carrots into chunks, and cut the skin teeth into chunks.
2. Wash the lamb, blanch it in water and fish it out.
3. Put the lamb into a 70% hot oil pan and fry until the surface is golden brown, then add ginger slices and green onion and stir-fry.
4. Add dried chili peppers, cooking wine, carrots, peeled teeth and stir-fry over high heat.
5. Add salt, grass fruits, fragrant leaves, cinnamon to the pot, add water and simmer for an hour. Until the lamb is soft and rotten.
6. Cut the naan into 8 flaps and place in a large dish.
7. Put the lamb on the bun, boil the soup, pour it on the bun meat, and finally sprinkle with onion strips and coriander segments.
【Tips】
1. When the lamb is 6 or 7 ripe, the meat is the most tender
2. If you want to eat soft bread, you can add more soup.
In Xinjiang, when it comes to bun meat, I'm afraid no one doesn't know. As a local traditional dish, you can see it and eat it wherever you go.
Well, today's food sharing is here, friends, quickly do it! We'll see you tomorrow~