Today, I would like to share with you my favorite method of braised rice with mutton. The method is simple but extremely delicious: the aroma of mutton completely permeates the rice grains, and it is soft, waxy and sweet, emitting a strong meat flavor, and each grain tastes super full. Add carrots and potatoes to adjust the taste, which makes people want to eat a second bowl after eating one bowl. Friends who want to learn can look at it.

mutton stew rice

required ingredients: 5g mutton, 1g carrot, 1g potato, 1g onion, 2g salt, 2g oyster sauce, 5g soy sauce, 2g shredded ginger, 2g cooking wine and 3g rice.

production methods and steps

1. soak mutton in clear water in advance and change the water several times until there is no blood. You can't be lazy, so soaking mutton in water for many times can remove blood and reduce the smell of mutton.

2. Cut the mutton into small pieces. Slice ginger, add soy sauce, salt and cooking wine for more than half an hour.

3. Pour a little oil into the pot, then stir-fry the mutton pieces.

4. Add a little salt to soy sauce after the mutton changes color, continue to stir fry, collect the dry juice and turn off the fire.

5. Take another pot and stir-fry shredded onion in hot oil.

6. Cut the potatoes and carrots into small pieces, stir-fry the shredded onion until soft, then add some oil and pour in the potatoes and carrots and stir-fry.

7. pour in the mutton that was fried before, add oyster sauce, salt and light soy sauce and stir well.

9. Wash the rice with clear water and pour it into the rice cooker. Add clean water, pour the fried ingredients together with the soup into the rice, and press the cooking button. In about 3 minutes, the mutton stew rice can be put on the plate and cooked.

Tips

1. Cut the mutton a little bit, because it is difficult to cook, and it is soft and chewy when stewed a little.

2. mutton soaked in water can remove the smell of mutton, so be sure to change the water several times in the middle.

3. The amount of water is slightly less than that of steamed rice.

4. the mutton can be slightly fatter, so that the mutton oil will be fried when the mutton is fried. Later, in the process of stewing, sheep oil will fully infiltrate into the rice with stewing, and the stewed rice will be more fragrant.