Ingredients Main Ingredients Lamb 400g Onion 1 Carrot 2 Rice 300g Auxiliary Ingredients Oil Adequate Salt Adequate Soy Sauce Adequate Pepper Adequate Ginger Powder Adequate Cumin Powder Adequate Pepper Granules Adequate Ginger Slices Adequate

1 Grasshopper Adequate Wine

Steps

1. Cut the mutton into small pieces

2. Pressure cooker, and add appropriate amount of cooking wine, peppercorns, fresh ginger slices, grasshopper, water, cover and cook, bubbling and then cook for 20 minutes off the fire

3. Wash the rice and soak it for 20~30 minutes

4. Prepare the onion and carrots

5. Peel the onion and wash it, and then cut it into small pieces in the water (to avoid irritating the eyes to tears)

6. Wash and cut into hobnail pieces

7. Remove the lamb from the pressure cooker. Keep the lamb stock in the pot to be useful later. All ingredients are ready

8. Put a little oil in the iron pot

9. Add mutton, soy sauce, salt (add a little more than the amount of fried vegetables, because later you have to add rice), pepper powder, ginger powder and stir-fry

10. Then pour the carrot pieces, onion pieces, and at the same time, pour a little mutton broth cover the pot and cook for 3 minutes.

11. Soaked rice drained.

12. Transfer the vegetables in the iron pot with the soup into the rice cooker, and then sprinkle a moderate amount of cumin powder on top

13. Lay the rice flat on top. At this point, pour in the reserved lamb broth until it is just level with the rice

14. Cover the pot and press the cook button. Keep it warm for 10 minutes until the button pops up.

15. The flavorful ah!