Stir-fried noodles with lungs - Xinjiang flavor

Overview

Mianfeizi rice intestines, if you often watch my food, you will know that this is a unique delicacy in Xinjiang. It is said that Mianfeizi first originated in Ili, and it has a history of 30 to 40 years as a Xinjiang delicacy. Before the 1970s, every household had a rationed supply of food. Uyghur families generally had many children, and families with many children were often not even able to eat enough whole grains. The Uyghur aunt took back the sheep lungs that were about to be thrown away and washed them in water. At the beginning, due to lack of experience, the sheep's lungs could not be washed white, which meant that the blood had not been drained away. Later, they cut the two thick blood vessels connecting the heart and the lungs to wash the lungs white. The smart Uyghur aunts added sheep lungs and gluten as ingredients, and added many kinds of seasonings to make unique and delicious noodle lungs. Later, it slowly spread to various parts of Xinjiang, ranging from specialty restaurants to night markets, and now it has become the specialty of delicious noodles, lungs and rice intestines. Mianfeizi has become a unique delicacy in Xinjiang. Tourists from the mainland must try it when they come. After tasting it, they all praise it and praise its unique flavor. In the past, there were more noodle lungs in soup, but now many halal restaurants have stir-fried noodle lungs, with seasonings and side dishes added, and they are divided into large and small portions, and a large plate costs 30 yuan. If you want to eat authentic Xinjiang specialty snacks, you are welcome to come to Xinjiang!

Tags

• snacks
• dishes
• chili sauce
• cumin powder
• green and red chili peppers
• mianfeizi
• onions
• sheep lung
• spicy gluten
• garlic
• pepper
• rice intestines
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: Noodles, lungs, rice intestines, cooked lamb lungs, spicy gluten, vegetable oil, green and red peppers, dried red peppers, garlic, cumin powder, onions, chili sauce

   

2. 2 Cut the noodles into thick slices

   

3. 3 Rice intestines cut into sections

   

4. 4 Gluten slices

   

5. 5 Sheep lung slices

   

6. 6 Soak dry red pepper in cold water and cut into sections, mince garlic, and cut onion into thick strips

   

7. 7 Heat 70% of the oil in the pot, add dry red pepper and stir-fry until fragrant

   

8. 8 Add noodles, rice intestines, sheep lungs, gluten and stir-fry evenly

   

9. 9 Add onion and chili sauce and stir-fry

   

10. 10 Add green and red chili peppers and stir-fry over high heat

    

11. 11 Add minced garlic and stir-fry evenly

    

12. 12 Add cumin powder

    

13. 13 Taste and serve