Don't go out to eat barbecue, teach you to make Xinjiang fried barbecue, it's so delicious that you can't stop

Ingredients: 500g of lamb shank

Seasoning: 5g of cumin grains, 3~5g of salt, 3g of cumin powder, 5g of chili flakes, half an onion

Steps:

1. It is recommended to use fresh lamb shank, it is best to bring some fat, it is recommended to freeze it in the refrigerator first, so that it will be easier to cut it, after cutting the slices, soak it in cold water for about ten minutes, remove the blood water, and remember to drain it after removing the blood water.

2. We only need half an onion, cut into strips. When cutting onions, we must not touch our eyes with our hands, otherwise it will be very spicy.

3. Heat the oil, don't use too much oil, and wait until the oil temperature rises. We add the lamb shank that has just been drained and stir-fry over high heat. At the beginning, there will be some water when stir-frying, we use high heat to collect the juice, and when the soup is almost closed, we put in the chili noodles, be sure to put the chili noodles first, stir-fry to bring out the fragrance.

4. Then we add the cumin grains, cumin powder and salt, and continue to stir-fry.

5. Stir-fry until the rich barbecue flavor wafts out, we put in the chopped onion and continue to stir-fry, and it can be put out of the pot and served on the plate in about 30 seconds. Oops, it's so fragrant!

6. Next is the tasting time, it tastes really good! The onions in this dish are not necessary, and we can also put naan according to personal preference. If you are interested, you can try to make it and try it, the method is very simple, I hope you can like it.