Xinjiang cuisine has both the characteristics of halal dishes and the cooking characteristics of Northwest cuisine. The ingredients of Xinjiang diet are relatively abundant, mainly including vegetables, fruits, fish, meat, eggs, etc. Vegetables are the same as other cuisines in flavoring. The difference is mainly in the use of meat and eggs, with unique habits and attention. Xinjiang cuisine is dominated by halal cuisine, mostly eats beef and mutton, and uses cooking methods such as blasting, roasting, roasting, etc. The taste is slightly spicy. Xinjiang cuisine likes to be served in large plates. Big plate goat tripe is a famous dish in Xinjiang, which belongs to the big plate series of dishes. The main condiment is Xinjiang’s dry red pepper, peppercorns, onions, etc. The tripe is sweet, warm in nature, enters the spleen and stomach meridian; has the effect of strengthening the spleen and insufficiency, benefiting qi and stomach, solidifying the surface and antiperspirant.
How to make Xinjiang big plate lamb triple?
Main ingredients: cooked lamb tripe. Accessories: vegetable oil, salt, an onion, green and red peppers, garlic, gingers, peppercorns, pepper powder, chicken essence, and dried red chili.
Cook lamb tripe in boiling water with peppercorns for about 3 minutes. Then take out and let cool.
Chop the lamb tripe.
Soak the dried red chili in the cold water, wash it clean and chop. Shred the gingers. Slice the garlic. Wash the green and red peppers and shred. Shred the onion.
Heat the pot and add some oil. Add peppercorns to stir fry.
Add dried red chili and gingers to stir fry.
Add green and red peppers and onions to stir fry.
Add lamb tripe to stir fry.
Add some salt.
Add some light soy sauce to stir fry about 2 minutes.
Add chicken essence and pepper powder.
Stir-fry until there is the garlic aroma and it is ok.
Lamb tripe is usually cooked, go home and wash it by yourself. It is best to boil it with peppercorns. This big plate lamb tripe has a spicy taste. The dry and spicy ones are delicious.