I saw the practice of sharing by netizens on the website of Beitai Kitchen. Ingredients for microwave cooking pilaf: 500g rice ingredients: 150g radish 150g onion 80g raisins 150g preserved fruits such as wintersweet, candied dates, dried apricots and Korla fragrant pears (seeded) 150g vegetable oil ingredients: pilaf with meat. Ingredients for 500g of mutton with bones: 300g of radish, 300g of carrot, 50g of onion/kloc-0, 30g of vegetable oil, 7g of salt, 3g of cumin powder, 3 bottles of beer/kloc-0, and 0g of ginger/kloc-0. One dish pilaf method: 1, rice washed twice. 2. Add vegetable oil to the glassware special for microwave oven, and keep the fire 1 min. Add diced onion and yellow (red) radish strips and heat for 3 minutes. Stir-fry several times in the middle until the ingredients are soft. 3. Take out the ingredients first, leaving only vegetable oil in the container. Pour the rice with all the water into the container and turn it over to make each rice look shiny. When you put all the ingredients in, try to put them under the rice. Then slowly add about 350 grams of clear water in the rice (the amount of water is subject to the fact that the rice grains do not overflow the surface and are not sandwich-like or granular when they are mature). 4. After adding water, seal the container with plastic wrap, and punch a few holes to facilitate air discharge. Don't tear off the plastic wrap after steaming 18 minutes, and stew for more than 5 minutes to cook. 5. When the rice is cooked, first turn it up with a flat leakage shovel to pick out the cooked meat bones, then turn the rice evenly from bottom to top with a shovel and stew it for more than 5 minutes, which will taste better. Two-meat pilaf method 1, rice washed twice and soaked for 30 minutes. Chop sheep bones into 3cm square pieces, soak them in beer and ginger slices for 20min to remove fishy smell, and then blanch them. Radish is cut into strips the thickness of chopsticks, and onion is diced. 2. Add vegetable oil to the glassware special for microwave oven, and keep the fire 1 min. After adding the meat, keep the fire for about 3 minutes and stir fry several times in the middle. 3. When the meat is tight, add the boiling water that just overflowed the meat noodles, and keep the fire for 10 minute. (This step is to make the meat crisp and rotten. If this step is omitted, the meat is still cooked, but the taste is hard. 4. Add the yellow (red) radish, onion and salt, stir-fry for 2 minutes, and stir several times in the middle until the materials are soft. 5. Serve mutton and other ingredients first, leaving only vegetable oil in the container. Pour the rice with all the water into the container and turn it over to make each rice look shiny. When putting sheep meat and other ingredients, try to put them under the rice. Then slowly add about 250 grams of clear water in rice (the amount of water is subject to the fact that the rice grains do not overflow the surface after maturity, and there are no sandwiches and granules). 6. After adding water, seal the container with plastic wrap, and punch a few holes to facilitate air discharge. Don't tear off the plastic wrap after steaming 18 minutes, and stew for more than 5 minutes to cook. 7. When the rice is cooked, first turn it up with a flat leakage shovel to pick out the cooked meat bones, then turn the rice evenly from bottom to top with a shovel and stew it for more than 5 minutes, which will taste better. 8. After the pilaf is put into a flat plate, add 2-3 pieces of meat and bones and sprinkle with cumin powder according to taste. Add radish, shredded pepper, shredded cucumber, pickled mustard tuber, sugar garlic, pickles and other refreshing side dishes to the side dishes.