What does Kirgiz roast whole lamb look like?

Methods: 1. Select 1 fat and tender sheep, shave, pour laxatives, and remove internal organs and sundries. 2. Push it into a room with a hot fire. When it is thirsty, it is served with cold water mixed with various seasonings, and the sheep drinks it before rushing into the hot house. Repeatedly, the ingredients on the sheep are getting more and more rich. 3. Slaughter the sheep, take out the viscera, head and hoof, and hang them on the homemade stove for rolling baking until the oil comes out and the color changes. Features: Roasted whole lamb tastes fresh, well-cooked, crisp outside and tender inside, with endless aftertaste. Kirgiz people call it "Kawabu", which is a traditional food of Kirgiz people.

The practice of pulling sliver in Xinjiang

Ingredients: northern white flour (because it is cold in Xinjiang, the wheat growth period is very long, and the flour is tough and chewy, unlike the gray flour in Chongqing), mutton (indispensable DD, which is eaten by Xinjiang people), leather teeth (onions), tomatoes, and seasonal vegetables (generally green peppers and beans, as long as you like)!

Ingredients: onion, ginger, garlic (necessary, there is a garlic on every table in Xinjiang restaurant), salt, monosodium glutamate, salad oil, cumin (as most people call it in Xinjiang, it seems that most people call it fennel), and a pot of cold water (finally know what to pull, hehe).

1: First of all, mix the flour, and the water for mixing the flour is preferably water with salt, so that the flour is better to eat, and it tastes very thin and strong! The surface of the strap should not be too hard, otherwise it won't open. And put some oil on the joint surface, and then cover it with a wet cloth to wake up for a while. This is the same process as being jiaozi. Never pull at one level! If you are lazy, I can tell you a secret! Buy the thick handmade noodles so that you can see the cooking directly below. Although it's not very authentic, you can make do with it! )

2. Start cooking, buy mutton and cut it into thick slices, then feed it with salt and cooking wine. Dice seasonal vegetables, shred tomatoes, shred half leather teeth, and set cumin aside.

Put oil in the pot and heat it to 80% heat. Arrange the mutton slices first, then take them out.

Burn the oil again, stir-fry the cut tomatoes, let the oil boil, add some cooking wine, leather teeth, cumin (more is ok) and seasonal vegetables. Stir fry a few times and season with salt and monosodium glutamate. If you think the soup is not enough, you can add some water. Pour in the oiled mutton slices.

If there is too much water, consider adding some water starch. But it's best not to put it.

3. It depends on your skills to start Lamian Noodles. Boil the pulled noodles (which look a little rough) in water, then take them out and put them in the prepared cold water, put them on a plate, and pour the cooked stir-fry into the cooked noodles. Ok, get ready for dinner!