Xinjiang cross the oil noodles
By VicentaLakin
Xinjiang crosses the surface with fresh lamb leg meat and slices with hot oil. So, the ketchup is very soft and soft. This is the essence of Xinjiang's very delicious oil and meat mix. You can add ramen when you're done with the noodles. You don't charge。
Recipe Recommendations
- Fresh mutton leg meat 600 grams
- green pepper of 6
- tomatoes one
- edible oil 100ml
- onion ginger appropriate amount
- Garlic juice 1 small bowl
- salt half a spoonful
- shisanxiang 1 scoop
- soy sauce 1 scoop
- chicken essence 1 scoop
- flour 500 grams
- qingshui 200ml
- salty and fresh
- fried
- several hours
- senior
Steps for Xinjiang cross the oil noodles
1
Prepare fresh lamb leg meat。
2
Cut it in two centimetres。
3
Prepare green peppers, tomatoes, garlic juice, 13 incenses, salt, raw, chicken。
4
Pepper cut, tomatoes cuttin。
5
Onion acne。
6
Once the oil and meat materials are ready, they begin to collide (heavy flour mixed with an appropriate amount of clean water into a smooth patch). N.B.: It's softer to combine. Then press the flat noodles。
7
Cut the face into strips with a knife。
8
Scratch the face with your hands and put edible oil on the plate。
9
Cover the veil up。
10
(b) Coiled oil (more than usual)。
11
It's 50% hot in the lamb's leg。
12
When the lamb changes color, it's taken out。
13
When you leave the oil in the pot, you'll fall into the pepper。
14
When the green peppers got softer, they went down to the tomatoes。
15
Add salt。
16
Add the thirteen。
17
Join the raw smoke。
18
Let tomatoes make red sand。
19
Down into lamb and fried。
20
Here comes the big scene。
21
It'll be a big deal when it's even。
22
Another pot boils the water, and the ramen pulls a cop into the pot。
23
The Qinjiang Junction will come to the table, and it'll be fine。