Over oil meat is a famous dish from Xinjiang, it uses simple ingredients to make the most delicious food. Xinjiang is vast in territory and abundant in resources, as everyone knows. Due to the long days of sunshine and the significant temperature differences, crops grow quickly and naturally. The taste varies in different places and different shops.

Although you haven't been to Xinjiang, I can teach you how to make over oil meat with an authentic Xinjiang method, because I've already made it several times and I think it's great, so I'm sharing it with you! Since everyone trusts me so much, there must be a reward!

This dish tastes great with rice or noodles. When making noodles, you must add more soup, so you can taste the authentic Xinjiang flavor. The rich soup coats the noodles, whether from the visual or taste, it's very impressive.

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Main Ingredients: Lamb 240g

Accessories: Green and red peppers each 20g, scallions 15g, garlic 3 cloves, ginger 10g, tomatoes 1

Ingredients: Onion 1, soy sauce 10g, black fungus 50g

—Start Making—

①:Mix the cornstarch in a bowl with a fork until completely diluted, this is the water starch.

(2): The lamb must be cut into large pieces, only marinated with soy sauce and cornstarch, otherwise the flavor will not be authentic, it is best to marinate for 20 minutes.

(3):Use hot water to soak the black fungus, a short time, fast efficiency, use cold water to soak the black fungus, at least 12 hours.

(4):The role of water starch makes the dish fresh and bright, making the soup more concentrated.

ConclusionOver oil meat is actually simple and delicious to make, as long as you remember the correct operation steps and process, you can also make over oil meat with Xinjiang flavor, whether eating with rice or noodles, the taste is amazing.

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1)

2)20

3)12

(4)

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