1, raw materials: rice, lamb nan meat, potatoes, carrots, celery, onions, raisins, cumin, pepper, cooking wine, soy sauce, soy sauce, salt, scallions, ginger, scallions moderate.

2, practice steps: lamb cut into a centimeter square small square. Potatoes, carrots, onions, celery cut into small cubes. Hot oil in the pot, put the lamb stir fry a little, fry out the water, if you mind the sheep stink, you can blanch the lamb first.

3, the mutton fried dry water into the wine, soy sauce old pumping flavor and color, ginger and green onions to remove the stink of mutton, cumin, pepper, stir fry evenly.

4, put the potatoes, carrots, onions, celery into the pot, fully stir-fried, and then put the appropriate amount of salt to taste.

5, the vegetables fried to half raw sheng out, put into the rice cooker, put into the scrubbed rice, pour into the rice did not exceed the amount of water, the amount of water should not be too much, because the vegetables also need to get out of the water, or else steamed out of the rice will be sticky, finishing flat, and then the rice cooker is set to normal cooking mode.

6, after cooking, sprinkle a large handful of raisins, and then simmer for five minutes, and then stir, sprinkle with scallions, hand-held lamb rice is ready.