It is said that when the Mongolian army was fighting, it evolved from killing horses to get meat because the army was short of food, and burning the soldiers 'helmets on fire to fry the meat in a pot. I don't have a helmet, so I use a pot. Ho ho.
After finishing, everyone rushed to eat. So, there are no photos of the finished product. Excuse me.
Mongolian barbecue
Recipe Recommendations
- flour appropriate amount
- mutton appropriate amount
- cumin powder appropriate amount
- cumin appropriate amount
- chili powder appropriate amount
- tomato sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
Steps for Mongolian barbecue
1
Mix a piece of dough first, squeeze it into small doses, press flat, and brush with oil on the piece.
2
Place another dose on top.
3
Roll it into thin slices.
4
Put in the baking pan and brown on both sides over medium to medium heat.
5
Gently remove it after roasting.
6
Put a little oil in the pan and heat it up, add the mutton slices. (I used ready-made meat slices this time. If you have time, it's best to cut them yourself. Because the meat slices I bought are too thin and like to be shredded)
7
Ready-made mutton slices produce a lot of water, so scrape the meat to the edge of the pan, let the water gather in the middle, and then scoop it out with a spoon. Meat slices without water will soon be cooked until the outside is scorched and tender inside. At this time, add chili powder, cumin powder and cumin grains according to your personal taste.
8
When frying until the aroma is overflowing, add the fried potatoes and onions (you can also add other vegetables according to your preference, and try to choose those with less water) and serve.
9
When eating, dip it in the sauce and roll it in the lotus leaf cake. Sauce: Use soy sauce to dilute the tomato sauce (until it is glue-like, not too thin), add salt, chicken essence, and monosodium glutamate to taste.