How to make homemade naan meat in Xinjiang

A bowl of fragrant Xinjiang homemade naan wrapped in meat is sure to be mouth-watering, and it is not difficult to make. The key to this dish is that the ingredients must be fresh and the cooking time must be well controlled. Add the local unique onion oil, and you will definitely want to eat it every day. Reminder: You can add some light soy sauce when making it, the color will look better.

1. Prepare 3 green peppers, 2 red peppers, 1 carrot, half an onion, 5 or 6 cloves of garlic, and a little ginger. Wash and set aside.

2. Wash the beef and set aside.

3. Keep one naan aside.

4. Dice onion, green pepper and red pepper, cut carrot into dice, shred ginger and slice garlic, and set aside.

5. Cut the beef into 3-4 cm chunks.

6. Prepare peppercorns, bay leaves, and tangerine peel and set aside.

7. Prepare cumin powder and set aside.

8. Pour appropriate amount of vegetable oil into the pot. Heat the pan with cold oil, turn to low heat and add appropriate amount of sugar.

9. When the sugar in the pot starts to bubble, add the beef cubes and turn to high heat.

10. Stir-fry for about 2 minutes. Add cooking wine, light soy sauce and salt and stir-fry.

11. Add ginger, garlic, star anise, peppercorns, bay leaves and tangerine peel and stir-fry for about 1 minute.

12. Add boiling water and stew until the beef is covered for about 30 minutes. When the moisture is released from the beef, add the carrots and cook for about 15 minutes.

13. When the soup is almost dry, add green and red peppers, onions, stir-fry and add salt.

14. Stir-fry and keep some soup.

15. Place the naan on the beef and simmer for about 2 minutes.

16. Take out and cut into triangular pieces. Spread on bottom of plate.

17. Finally, add cumin, stir-fry and pour the soup into the naan. forming.

Xinjiang's homemade naan wrapped in meat is a dish that is simple to learn and has a rich flavor. It is both a product of the fast-paced life and a source of pleasure for people to enjoy in life.