If you often read my blog, you know that Mianfeizi and Mifeizi are unique food in Xinjiang. It is said that Mianfeizi originated in Yili. It has a history of 30 to 40 years as a delicacy in Xinjiang. Before the 1970s, every household hold rationed food. Uyghur families generally have a lot of children, and many families generally don’t have enough to eat. The Uyghur aunt took the lamb lungs that were thrown away before to wash clean in the water. At the beginning, because of inexperience, the lungs of the sheep can not be washed white. If the washing is not white, it means that the blood has not been washed out. Later, they cut the two thick blood vessels connecting the heart and lungs in the upper lungs, and then washed the lungs white. The clever Uyghur aunt added sheep lungs and gluten as ingredients, and added many kinds of seasonings to make a unique delicious dish, Mianfeizi. Later, it slowly spread to all parts of Xinjiang, ranging from specialty restaurants to night markets, and it became the characteristic delicious food.
Mianfeizi has become a unique food to Xinjiang. Visitors from the mainland must try it. After tasting, they all praised its unique flavor. In the past, there used to be in soup. Now many halal restaurants have fried Mianfeizi, adding seasonings and side dishes.
How to make fried Mianfeizi?
Ingredients: 200g Mianpizi, Michangzi 150g, cooked lamb lungs 150g, spicy gluten 150g, vegetable oil, green and red peppers, dried red peppers, garlic, cumin powder, onions, and chili sauce.
Slice the Mianpizi.
Chop the Michangzi.
Slice the spicy gluten.
Slice the lamb lung.
Soak the dried red chili in cold water and mince the garlic.
Shred the onion.
Heat the pot and add some oil. Add dried red chili to stir fry.
Add Mianfeizi, Michangzi, lamb lungs and spicy gluten to stir fry evenly.
Add onions and chili sauce to stir fry.
Add green peppers and red peppers to stir fry with high heat.
Add minced garlic to stir fry evenly.
Add cumin powder.
When all the materials are cooked, it can be served.
Mianpizi, Michangzi and lamb lungs are all processed. Don’t put too much condiments. But you have to put onions and peppers to reveal the spicy flavor. Cumin powder must be put in. Salt is generally not put, because the ingredients are too salty. If you like chili, you can add it. Do you like the fried Mianpizi?