[Recommendation of Xinjiang classic pasta] of the tweezers As a Xinjiang girl, I want to carry forward our hometown food💪 🔸There is nothing warmer than a steaming bowl of mutton soup❤️ If there is one, it is a bowl of Xinjiang cuisine made of carefully cooked mutton soup---Lamb Mutton Soup Pulled Pieces. 🔸Panzi is a kind of special food in Xinjiang. "Pu" is a verb. The so-called "pull" means to pull the long noodles into pieces and put them in the boiling soup. 🔸The soup is based on mutton soup, served with vegetables such as tomatoes, onions, potato wedges, spinach, celery, etc. Season with salt and white pepper, and add a few drops of vinegar when it comes out of the pot. 🔸The mutton soup is warm and mellow, supplemented by the sweet and sour appetizer of tomatoes, and the rusty texture of potatoes. All the ingredients are combined together, all integrated into this bowl of noodle soup, making this an indispensable delicacy for Xinjiang people. 🔺Picture 1 is our protagonist: pull the film~ You can add a few drops of sesame oil to enhance the fragrance when it is out of the pot~ 🔺Picture 2 is the mutton soup used to make the slices. Here in the United States, I buy this small bag of lamb chops from Costco or Trader Joes to cook the soup~ 🔺Speaking of cooking mutton soup, I’m going to recommend an oil-absorbing artifact to everyone, which is the oil-absorbing paper I tagged in the third picture, which was specially introduced in the post before. From now on, the stewed meat and soup say goodbye to the skimmer, put a small piece into the pot, and the foam and excess oil will be sucked out by themselves~ 🛒Such a delicious pasta, come and try it too💪