Over oil meat is a famous Xinjiang dish, it uses simple ingredients to make the most delicious food. Xinjiang is vast and abundant in resources, as everyone knows. Due to the long days of sunshine and large temperature differences, crops grow quickly, and ingredients are very natural. The taste of the dish 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 authentic Xinjiang methods, because I have already made it many times and think it’s good, so I'm sharing it with you! Since everyone trusts me, there must be a reward.

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

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Main Ingredients: 240g lamb

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

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

—Start Making—

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

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

(3):Use hot water to soak the fungus, a short time, efficient, use cool water to soak the fungus, at least 12 hours.

(4):The role of water starch makes the dish shiny, making the soup thicker.

EpilogueThe method of making over oil meat is actually simple and delicious, as long as you remember the correct steps and process, you can make over oil meat with Xinjiang flavor, whether you eat it with rice or noodles, the taste is amazing.

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2)20

3)12

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