Na Ren is a special delicacy in pastoral areas, which has obvious characteristics of pastoral areas. This delicacy is also called hand-pulled pork or hand-pulled mutton noodles. It is also a relatively simple snack. Cut the lamb chops into large pieces, boil in cold water for 2 hours, without any seasoning, and add salt when cooked. Inside the belt surface is also very characteristic, flour with a little salt, and into a smooth dough, in the wake of the surface, and then roll into a large circle, cut into a belt as wide noodles, boiled with mutton soup, add some pepper seasoning, when you must match the skin teeth (words, is onion) to eat together.
Lamb chop 600g
Flour 300g
Appropriate amount
Salt content
Onion 50g
2 grams of pepper
Ingredients: flour, fresh lamb chop Accessories: onion, salt, pepper
Flour with brine
Form a smooth dough, wrap in a plastic bag and leave to rest for 30 minutes
Cut the fresh lamb chops into small, manageable pieces
Shred the onion and soak it in water
Bring to a boil with cold water and lamb chops over high heat
Skim the foam. Make sure you skim it
Turn down the heat and simmer for about 80 minutes, until the lamb chops are done, add salt and mix well
Cook for 1 minute, you can also cook more, the flavor will come out more
Knead the dough more and roll it with a rolling pin into large circles
Fold it, cut it into wide strips, shake it out
Wash wok and add mutton soup
Heat to a boil, lower belt surface
Bring to a boil over high heat, cook until the belt surface rises, add salt and pepper, mix well, put the belt surface in a large plate, spread lamb chops, sprinkle with shallots, pour hot mutton soup
Stewed lamb chop without adding any seasoning, people stewed mutton, up to add shredded onion stew together, so as to maintain the original flavor, you can also add some carrots stew together