How to make hand-caught mutton rice

1. Trim off the fascia of the mutton (I also shaved off the fat, I feel a little sorry for my husband, carrying it all the way back, but I Such a waste), soak and wash

2. Pour cold water into the pot, add cooking wine and ginger slices, bring to a boil over high heat, skim off the foam

3. Take it out and rinse the meat away scum, drain the water and set aside

4. Peel and wash the green onions and carrots

5. Cut the mutton into small pieces, and cut the green onions and carrots into small pieces.

6. Soak the rice half an hour in advance

7. Heat the wok with oil and heat

8. Add the mutton pieces and stir-fry to dry out as much water as possible

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9. Add green onion and carrot pieces and stir-fry evenly

10. Add appropriate amount of braised sauce

11. Stir-fry for two to three minutes

12. Add an appropriate amount of clear soup, which should be equal to the raw materials

13. Cover the pot and simmer for 10 minutes

14. Thicken the soup over high heat, add salt to taste, Pay attention to the amount of salt to bring out the rice

15. Move the raw materials to the electric pressure cooker

16. Spread the soaked rice on top, according to the ratio of 1:1, 2 Add water according to the proportion

17. Select the cooking program to simmer the rice

18. Use a spatula to stir evenly and serve to enjoy