The study and tutorial of nangkeng meat, how to make nangkeng meat best.

Naokeng is a special stove for Uighurs in Xinjiang ~

The pit is made of refractory soil ~ alkaline earth ~ earth brick ~

Production method:

Tired into a hollow cube made of clods and bricks ~

Then use refractory soil to build the hollow place into a bucket shape with a small top and a large bottom ~

Then use alkaline earth and mud ~

Rub it on the outer layer of refractory soil ~

Just air dry ~

And ~

The alkaline earth inside should be washed clean ~

Usage: (two kinds)

Heat the pit first (put firewood in the middle of the pit and burn it into charcoal ~ let the whole pit heat up ~ put out the open flame)

1, barbecue ~

Make a cake with a thick edge and a thin surface in the middle ~

Sprinkle sesame seeds and chopped green onion on the surface ~ brush with oil ~

Sprinkle salt water on the back ~

Stick the back of nang on the wall of nang pit by hand ~

You can eat it when it is cooked ~

2, barbecue ~

Cut fresh mutton into large pieces ~ string it with long sticks ~

Brush barbecue material ~

Insert it at the bottom of the pit ~ around the charcoal fire ~

Cover and bake ~ just ~