Ingredients details
About 400g of lamb chops
One carrot
One onion
Two cups of rice
About three or four slices of ginger
An appropriate amount of cooking wine
An appropriate amount of Lee Kum Kee Braised Sauce
An appropriate amount of salt
Sauce Fragrant taste
Braising process
Twenty minutes time-consuming
Easy difficulty
Steps to make hand-caught mutton rice
< p>11. Remove the fascia from the mutton, soak and wash.
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2. Pour cold water into the pot, add cooking wine and ginger slices, bring to a boil over high heat, and skim off the foam.
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3. Take it out, rinse away the scum attached to the meat, drain the water and set aside.
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4. Peel and wash green onions and carrots.
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5. Cut the mutton into small pieces, and cut the green onions and carrots into small pieces.
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6. Cut the mutton into small pieces, and cut the green onions and carrots into small pieces.
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7. Fill the wok with oil and heat it up.
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8. Add the mutton pieces and stir-fry to dry out as much water as possible.
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9. Add onion and carrot pieces and stir-fry evenly.
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10. Add appropriate amount of braised sauce.
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11. Stir fry for two or three minutes.
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12. Add an appropriate amount of clear soup, which should be equal to the raw materials.
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13. Cover the pot and simmer for 10 minutes.
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14. Thicken the soup over high heat and add salt to taste. Pay attention to the amount of salt to bring out the rice.
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15. Move the raw materials to the electric pressure cooker.
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16. Spread the soaked rice on top and add water in a ratio of 1:1.2.
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17. Select the cooking program to simmer the rice.
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18. Use a spatula to stir evenly and serve.