The key to authentic Xinjiang hand-picked rice is mutton fat. I made the mutton fat myself, and fried a small bowl that I particularly liked. The mutton comes from Xinjiang, so I shamelessly went to Xinjiang local tycoon girl. Zhijia asked for the leg of lamb and then picked it himself. Refined ones with skin that are particularly fat, and diced ones that are leaner. Soak the rice in water for about 20 minutes, shred the carrots, shred the onions, and dice the mutton. I use an ordinary wok, add mutton oil and stir-fry the onions for a while. When they are soft, add the mutton and stir-fry until cooked. Add the carrots and continue to stir-fry. Add sugar and salt. Stir-fry until the carrots are wilted and add water. Just cover the mutton and carrots, and then spread the rice. Simmer over low heat for 20-30 minutes. I will turn it over in the middle because my family likes to eat rice with some crispy rice. Then it's out of the pot.