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Even shashilik or grilled mutton are really popular all around China, but Boiling is the best cooking way to local people. There is a saying, only the best lamb could be cooked as boiling soup with spring water, lamb, some onions, salt and pepper.
It is popular not only in Xinjiang but also in all Middle and West Asia, it is a stewed rice made by fresh mutton, carrot, onion, oil, mutton fat, rice and salt. First of all is frying a half dicing carrot and onion till they turn brown, then add the blanching mutton and mutton fat, keep on frying until they got the color, and add water and salt to stew 15 minutes. Now is the time for rice, rice should be on the top of the mutton. Cook another 15 minutes, the rice is well-done, add the rest half carrot and onion, stir, let all ingredients mix together. A simple but tasty Xinjiang Rice is ready.
It is baked flour cake with surface detail in Xinjiang, as the main cause of Xinjiang people, a naan is crispy outside and soft inside, and with many shapes and patterns.
Shashlik/Grilled Mutton Chops/Grilled Mutton Leg
First of all, fry the sugar with oil with give the brown color, then put the blanching chicken, add thick broad-bean sauce, soy sauce, dried chili, Sichuan pepper and ginger, keep on frying. Then add some beer, star anise and nyrcia, stew for 20 minutes, then is the time to put the potato and salt for more flavor. Stew another 15 minutes, the potato become soft, now it is the time for adding onion, green bell pepper and red bell pepper.
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