Ingredients: 4 boneless chicken legs, 300g fat beef slices, 4 cups of rice, 2-3 shallots 1 root, half head of garlic, 2 tbsps cumin powder, 4 tbsps salt 10, and soy sauce.
Steps:
1, Taomi, you'd better use silk Miao rice here until the water is clear. This way, the rice caught by hand will be more refreshing and non-sticky.
2, shred the yellow onion, don't worry too much, and finally the onion is almost gone.
3, carrots cut into slightly thick strips, can also be wiped with silk scarves, be sure to pay attention to safety.
Because there is no mutton, some fat beef slices are used to increase the aroma of oil.
5, the chicken leg is boned and cut into small pieces.
6. Put the oil just at the bottom of the pot, pour all the onions into the pot and fry until almost all the onions become bright and slightly brown.
7. Add minced beef and stir-fry until the color changes and the steam decreases.
8. Add the chicken leg meat and stir-fry until it changes color and the water vapor becomes less. At this time, the onion has begun to caramelization, slowly dissolving less.
9, start seasoning, add soy sauce to bring out the bottom taste.
10, add a proper amount of salt according to your favorite salinity. Be sure to add a small amount for many times and taste it while adding it.
1 1, add cumin powder! You can add more if you like.
12, stir-fry again until the water vapor decreases.
13, add shredded carrots and stir-fry until the carrots are slightly soft. At this time, carotene dissolves, and finally the carrot has a strong aroma.
14, made into a rice cooker with good water and cooked sweetly. Remember to put the water in advance, and the amount of water is the corresponding scale.
15 Finally, boil the pot, let the steam evaporate and stir evenly.