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1) Wash the rice and soak it in water for 30 minutes. Peel carrots and cut them into cubes of 1cm. Onions are also diced into the same size.

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2) Pour water into the pot, add lamb chops and ginger slices, skim off the floating foam after the fire is boiled (be sure to skim it clean, because this soup will be used later), and then continue to cook for 2 minutes to remove and drain.

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3) Heat the wok and pour in the oil. When the oil is 70% hot, add half chopped green onion and stir-fry until fragrant (the other half chopped green onion is reserved). Add lamb chops and stir-fry for 2 minutes until the surface turns golden yellow. Plus the lamb chop soup just now. Add soy sauce and salt, put into the bag (cumin powder+pepper+hawthorn slices), cover and simmer for 20 minutes.

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4) Open the pot cover, take out the package, pour the diced carrot and the remaining diced onion into the pot to cook for 1 min, and then pour the soup into the rice cooker, not too much soup, subject to the fact that all the materials have just been used up. Drain the soaked rice and spread it flat on the lamb chops (at this time, the soup will not exceed the rice, if it is too much, take some out with a spoon). Cover the rice cooker, press the cooking button and it will pop up automatically. Open the lid and stir the rice with a spoon from bottom to top several times.