[birds and animals] - Nang stuffed meat-You Are Foodie

By Yedda
63

[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

Xinjiang Nang a sheet
Pork streaky pork with skin 750 g

Auxiliary Ingredients

potato 500 g

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.

Step 1 . Peel potatoes, wash and cut into hob pieces for standby.

Step 2 . Cut streaky pork into pieces.

Step 3 . Put oil in a hot pot and stir fry with white granulated sugar over a low heat.

Step 4 . Add streaky pork and stir fry.

Step 5 . Stir fry in sugar.

Step 6 . Add the remaining seasoning.

Step 7 . Boil over high heat and simmer over low heat for 40 minutes.

Step 8 . Add the cut potato and stir well.

Step 9 . Cover and stew for another 20 minutes.

Step 10 . Cut the Nang into pieces and put it on the plate.

Step 11 . Then put the stewed meat on it.

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