1 leg of lamb

2 tablespoons fragrant rice

condiments

tomato

three

onion

1

potato

two

carrot

1

garlic

1

energy

one half

Welsh onion

Bangen

Cinnamon fennel leaves

1?o'clock

The practice of family version of pilaf

1.

Wash and cook the leg of lamb first, remove the blood foam, sprinkle with cinnamon fennel leaves, and turn to low heat for stew. You must use long rice for pilaf and soak it for half a day in advance.

2.

Dice all tomatoes, potatoes, onions and carrots. Garlic, ginger and onion are also minced.

3.

If you are not afraid of being fat, you can fry with butter, then add ingredients and stir fry for about 5 minutes.

4.

Pour the vegetables in the pot into the soup, add soy sauce and soy sauce, cook wine, and turn the heat down for at least one and a half hours.

5.

At that time, the whole house smelled of meat. At this time, add oyster sauce, salt, pepper and pepper powder. You can add other seasonings according to your own taste.