Xinjiang cuisine | share the practice of bun wrapped meat

Ingredients: 501 grams of lamb rib meat with skin, 2 grams of salt, 2 grams of grass fruits, 3 grams of fragrant leaves, 1 gram of cinnamon, 1 gram of paprika, 5 grams of shredded onion, 1 gram of cumin powder, 5 grams of green onion, 5 grams of ginger slices, 15 grams of rice wine, 5 grams of chili oil, 5 grams of maltose, 10 grams of wet starch, 700 grams of salad oil (actual consumption of 50 grams)

method:

1. Cut the skin of the lamb ribs into 4 cm pieces, blanch them in boiling water, remove and wash;

2. Mix maltose with some water and spread it on the surface of the lamb while it is hot, put it into a 70% hot oil pan, fry it golden brown and pour it into a colander to filter out the oil; leave a little oil in the frying pan, slightly fry the green onion and ginger slices, add the lamb and water and grass fruits and cinnamon and fragrant leaves and rice wine and salt, boil and turn to low heat for about 1 hour until the meat is crispy, pick up the spices and green onions and ginger;

3. Cut the bun into 8 cloves, put it on a large plate, put the lamb on the bun, leave a little lamb juice in the wok and put it on the fire, add cumin powder and paprika and shredded onion, boil and use wet starch to outline, drizzle with chili oil, pour on the surface of the lamb, and it will be.

ps: If you want to taste stronger, you can try to put the meat into the soup over low heat and slowly collect the juice~

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