Ingredients: 500 grams of lamb or beef cut into small pieces, 500 grams of japonica rice soaked in warm salt water for one hour, one diced onion, 500 grams of shredded carrots and radishes, cooking oil 100 grams, and appropriate amount of boiled water; Seasoning: salt. Stir-fry the meat in a hot pot with cold oil for about 5 minutes, stir-fry the onion, carrot and radish for about 3 minutes, add a little salt, and add the meat and vegetables to boiling water 10 minute. The restaurant is an iron pot with charcoal fire, which is rich in flavor, but it is easy to form a thick crust at the bottom of the pot, which is very tangled when washing. For home cooking, you can pour the cooked vegetable meat on the surface of rice, add boiling water until it just overflows the surface of rice, prick some holes with chopsticks, steam in a pressure cooker for 20 minutes, turn off the fire and naturally decompress, then boil, gently take out the meat with a shovel, and mix the rice and carrots well. Children who like sweets can put a layer of washed raisins on it before steaming. Enjoy pilaf drinks: restaurants are generally equipped with brick tea water, which is actually not good for gastrointestinal digestion. The perfect match should be yogurt, which helps digestion and nutrition. Side dishes can be served with vinegar, garlic paste and various vegetables mixed with salt, such as shredded carrots, shredded green peppers, shredded cucumbers, shredded onions and shredded tomatoes. Onions have a good boredom relieving effect, and carrots are rich in fat-soluble vitamin β carotene. The combination of these vegetables and scientific cooking methods makes pilaf a nutritious and delicious dish. Legend has it that patients with weak physical strength ate a staple food such as pilaf, and suddenly felt greatly strengthened and full of energy, so pilaf was also called a perfect tonic!