Cooking Steps

[birds and animals] - Nang stuffed meat

[birds and animals] - Nang stuffed meat

 Nang baorou was originally a Xinjiang dish and should be made of mutton. In Shandong, do as the Romans do, and use pork instead. However, the taste is also very fragrant, especially the Nang, which is placed at the bottom, fully absorbs the taste of the soup and tastes especially good.
Main Ingredients
Auxiliary Ingredients
Hard Nang is the best choice for making Nang to wrap meat, so that the tendons are soaked.If mutton is the best, add onion and carrot.
-- Cooking Steps --
[birds and animals] - Nang stuffed meat
Step 1 . Peel potatoes, wash and cut into hob pieces for standby.
[birds and animals] - Nang stuffed meat
Step 2 . Cut streaky pork into pieces.
[birds and animals] - Nang stuffed meat
Step 3 . Put oil in a hot pot and stir fry with white granulated sugar over a low heat.
[birds and animals] - Nang stuffed meat
Step 4 . Add streaky pork and stir fry.
[birds and animals] - Nang stuffed meat
Step 5 . Stir fry in sugar.
[birds and animals] - Nang stuffed meat
Step 6 . Add the remaining seasoning.
[birds and animals] - Nang stuffed meat
Step 7 . Boil over high heat and simmer over low heat for 40 minutes.
[birds and animals] - Nang stuffed meat
Step 8 . Add the cut potato and stir well.
[birds and animals] - Nang stuffed meat
Step 9 . Cover and stew for another 20 minutes.
[birds and animals] - Nang stuffed meat
Step 10 . Cut the Nang into pieces and put it on the plate.
[birds and animals] - Nang stuffed meat
Step 11 . Then put the stewed meat on it.
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