Naan wrapped pork

Recipe Recommendations

• Sheep flesh and blood appropriate amount
• onion appropriate amount
• carrots appropriate amount
• chili sauce appropriate amount
• nang appropriate amount
• salt appropriate amount
• vegetable oil appropriate amount
• geranyl appropriate amount
• cooking wine appropriate amount
• chicken essence appropriate amount
• cumin appropriate amount
• grass fruit appropriate amount
• starch appropriate amount

• slightly spicy
• burn
• several hours
• senior

Steps for Naan wrapped pork

1

Ingredients: naan, mutton flesh and blood, carrot, skin tooth, dry red pepper, tsaoko leaf, cumin, chili paste, salt, chicken essence, clear oil, ginger, onion, cooking wine, wet starch

2

Cut the mutton into sections of the same size, cut the carrots into large pieces, cut the skin teeth into large pieces, save some and cut them into shredded pieces

3

Heat in the pan until the oil temperature is 70% hot, add the mutton flesh and blood,

4

Stir fry over high heat, add ginger, onion and chili sauce, tsao fruit, fragrant leaves, and continue to stir fry cumin

5

Add dry red peppers, add cooking wine, add carrots, leather teeth, and stir fry over high heat.

6

Stir fry in high fire

7

Add water, bring to a boil over high heat,

8

Cover and reduce the heat to simmer for about 1 hour until the meat is crisp and rotten. Remove the spices, onions and ginger

9

Add salt to the cooked mutton meat and taste, season with chicken essence, cut the naan into several pieces, place it in the cooked mutton meat pot, and cook it slightly to fully taste the naan

10

Pick up the naan and plate it

11

Then remove the mutton flesh and blood and place it on the naan, use wet starch to collect the juice from the mutton soup, pour it on the naan of the mutton chops, and sprinkle with epithelial teeth silk.

Naan wrapped pork Make Tips

Recipe Categories

• staple food
• Xinjiang cuisine
• pie recipes