1. Prepare the materials and chop the lamb chops into two-finger wide pieces (the hind leg meat of the sheep can be cut into pieces or thick pieces). Wash rice (it is best to soak it for 20-30 minutes in advance)

2. Shred onions (half for pilaf and half for cold dishes), carrots, tomatoes, peppers and cucumbers.

3. Put a proper amount of cooking oil into the pot, heat it, turn the oil into a small fire, add half of the shredded onion and stir fry (this step must dry the water in the onion), so as to cover up the fishy smell of mutton.

4. Add lamb chops (mutton pieces) and stir fry. The fire is still not big, and the water in the mutton has been fried dry.

5. Then add shredded carrots and stir fry. At this time, it can be changed to medium fire. Stir-fry the carrots until they are soft, and add some salt.

6. Put a proper amount of hot water in the pot (cold water is ok, but it is best to have hot water), as long as the amount of water does not exceed meat and carrots.

7. Add the rice, smooth the rice in the pot with a spatula, cover the radish and meat, cover the lid, and stew for about 20-30 minutes on medium and low fire (dry the water).

8. After the rice is cooked, stir the rice, mutton and carrots evenly in the pot, and you can eat it! (Friends who like to eat raisins can sprinkle a little washed raisins when the meal is boring, just put a little, not too much, otherwise it will affect the overall taste. )

9. Take advantage of the boring time to make an authentic cold dish in Xinjiang-spicy red skin, which is very refreshing with pilaf. Put the remaining half of shredded onion, chopped tomatoes, peppers and cucumbers on a plate, add appropriate amount of salt and vinegar and mix well.