materials?

2g fresh lamb chops

2 measuring cups of rice

1 carrot

1 onion

Xinjiang almond

Xinjiang raisins

2 teaspoons of salt

cumin powder

cooking oil

authentic Xinjiang mutton finger food?

Put 2 measuring cups of rice into a bowl, add a proper amount of cold water

so that the water surface is not covered with rice, put aside and soak for 2 minutes

Drain the soaked rice for later use

Put 2 teaspoons of salt into a small bowl

Add 1 little cold water and stir well to prepare salt solution

Put a little more cooking oil into the pot. Heat over high fire

quickly pour the prepared salt solution into an oil pan

cut 1/2 onion into strips

put the onion strips into the oil pan, stir-fry with a shovel

until the onion turns yellow and smells, remove the onion oil with a spoon

add ginger slices to the remaining oil, stir-fry with low fire

clean the lamb chops and put them into the pan, stir-fry with a shovel < Wash and peel the carrots with golden yellow surface

cut them into thick strips with a knife

put them into the pot, stir-fry them with a shovel until they are soft

add enough cold water to the pot, cover the pot, boil them with strong fire

until the water boils, and a lot of floating foam appears on the surface. Skim off the floating foam with a spoon

put the rice with the back of the shovel into the pot. Turn to low heat for stewing

When stewing, open the pot cover every once in a while, punch a few holes in the rice surface with chopsticks

Then smooth the rice with a shovel, cover the pot cover, and stewing

until the soup is basically dry, and the rice fully absorbs the soup and oil and turns golden yellow, sprinkle appropriate amount of cumin powder

add appropriate amount of almonds

add raisins

.