Leg of lamb 800g
2 carrots
3 cups of rice
Onion 1
Raisins 15g
3 grams of salt
20g dried apricots
A little sugar
Xinjiang leg of lamb pilaf?
Preparing ingredients, in fact, the ingredients of pilaf are super simple, but the nutritional deficiency inside is immeasurable.
Rice is soaked in clear water in advance.
Rice can be ordinary rice.
Or use long-grain fragrant rice in the northeast.
Wash raisins and dried apricots with clear water for use.
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Prepare a carrot and onion.
In Xinjiang, we will put carrots and carrots in our pilaf.
Because Xinjiang yellow radish is unique ~
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Try to cut carrots into strips, don't rub them.
Because it tastes different.
With silk, the radish will be gone, and the color will not look good when stewed in the future.
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This is a leg of lamb, which is the front leg of the leg of lamb in Xinjiang, and its weight is between 800g- 1000g.
Because the front legs are thinner, the rear legs will be fatter.
You can also choose lamb chops.
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Put the leg of lamb in cold water and start a big fire.
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After the water boils, skim off the floating foam slightly and take it out for later use.
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Heat the oil in a pot until it is medium-cooked, then add the sugar.
After the sugar melts, add the leg of lamb and stir-fry until the color is the highest.
Add onion and continue to stir fry.
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Stir-fry onions until the water is dry, and add carrot sticks.
Continue to stir fry
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After the carrots are fried to the highest color.
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Spread rice, raisins and dried apricots on the leg of lamb and carrots and sprinkle some salt.
Don't rummage, don't rummage, don't rummage.
Add the right amount of water, cover the pot and simmer slowly.
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In the process of stewing, we should observe the water quantity and temperature in time.
If the water boils slowly, turn off the fire in time.
Turn the pan in the direction of the stove.
Uniform heating
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After the water is boiled, gently turn the edge of the pot and you can see the water at the bottom of the pot.
The cooking process takes about 20-25 minutes with or without coriander.
Finally, you can taste the softness and hardness of rice.
Prepare the pot.
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Be sure to use big plates, big plates, big plates.
Put the meat on it, hahahaha.
It looks super appetizing
The three of us ate a big plate.
gigot
Sin sin
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Dried apricots and raisins will taste special in the end.
Dried apricots are a little shelled ~
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skill
Remember that the fire should not be too big, it is easy to paste the bottom.
Don't wipe the radish, cut it into strips and finally cook it. Not much, actually.
Be sure to put onions, and the last onions will be boiled and melted.
Mutton is the best meat, so are lamb chops and legs.
Meat can be cut bigger.