xinjiang hand pilaf's method is as follows:

Ingredients: lamb chops

Ingredients: onion, peanut oil, crystal sugar, warm water, carrot, ginger, cooking wine, soy sauce, raisins, fragrant rice

1. Wash fragrant rice, add water to soak for 3 minutes, cut the onion into small pieces, and cut the carrot into small fingers.

2. Cut the lamb chops, blanch them in water, take them out after boiling for about 5 minutes, and rinse them with warm water for later use.

3. Put peanut oil in the pot, stir-fry the mutton for 5 minutes when the oil is hot, then add a little soy sauce, cooking wine and ginger slices, stir well, pour 1L of prepared warm water into the pot, cover the pot after boiling, and simmer slowly for 3 minutes.

4. After boiling, add onions and carrots to boil, then add rock sugar and 1 tablespoon of salt (about twice as much as usual) and mix well.

5. Leave a gap between the dishes in the pot and the pot to see the bottom of the pot (reserved water level), and scoop out half of the soup with a spoon for later use.

6. Take out the soaked fragrant rice and put it on the meat dish evenly. Continue to cover the pot and simmer for about 1 minutes.

7. Open the lid and observe the water level at the side of the pot. When the bottom is almost reached, pour the soup evenly on the rice. Sprinkle a little raisin on the rice, and continue to simmer for about 8 minutes until the bottom of the pot is dry.

8. Mix the vegetables and rice evenly, and stew for 2 minutes before serving.