Super authentic xinjiang hand pilaf

Ingredients: mutton, carrot, onion, rice, salt, oil and water.

Exercise:

1. Cut mutton into chunks, 2 carrots, and shred onion for later use;

2. Pour 2 tablespoons of oil into the pot, then add 1/4 onion and take it out after frying;

3. Put a large piece of mutton in a pot and fry until the surface is slightly golden yellow, and take it out;

4. Stir-fry shredded onion in the pot first, then pour shredded carrot and stir-fry together, and season with a little salt. Stir-fry carrots for a long time until carrots are fried into soft juice;

5. Put the whole piece of fried mutton into the pot again, add 4 tablespoons of water, stew, and then take out the mutton;

6. Pour the rice washed in advance into the pot, spread the rice on the carrot, and then prick the hole with chopsticks to let the steam in;

7. Add 2 spoonfuls of hot water, put the mutton pieces on the rice, cover and cook for 25 minutes.

Note: The ratio is about 2 bowls of rice, 2 tablespoons of oil and 4 tablespoons of water.