main ingredients

Rice

500g lamb chops

400g onions

3 carrots

3 cooking wine

moderate cumin powder

moderate pepper powder

moderate salt

1. Prepare the ingredients, rice soaked for about half an hour can be.

2. Onion cut into cubes, radish cut into julienne strips (not too fine).

3. soup pot, cold water into the lamb chops, pour the right amount of cooking wine (deodorization), boil and beat off the foam (about five minutes to boil), lamb fishing out drained and spare.

4. Pour the oil, when hot, put the onion, change to low heat, stir fry until the water is dry, out of flavor.

5. Pour in the lamb chops, change to medium heat, keep stirring, add cumin powder (to get rid of the stink), black pepper (to enhance the freshness), moderate salt. Because I personally prefer cumin flavor, so add more, in addition to salt can add a little more, because there is a big pot, add less flavor.

6. Pour in the carrots, stir-fry until the carrot silk Microsoft, color into the oil.

7. The stock used to cook the lamb will be used for cooking instead of water.

8. Pour off the water from the rice and prepare it for the pot.

9. Pour the rice into the pot to flatten it out and pour in the stock used to cook the lamb, roughly flush with the rice.

10. Bring to a boil over high heat, then change the heat to medium (medium on the low side) and simmer for 30-40 minutes. (Specifically to see whether the rice is cooked through, the water is dry)

11. rice cooked through the water has been collected can open the pot, directly in the pot to stir evenly. (If you add more water you can turn it over and cook for a while longer until the water has dried up.)

Time: 1 hour or more

Main Ingredients

Lamb with bones

1000g carrots

2 carrots

2 onions

1 rice

1 bowl of single-crystal icing sugar

5 grains of salt

Moderate amount of clear oil

200g Wada raisins

50g

1. Wash the rice and raisins and soak them in water; cut the carrots and yellow radish into strips; cut the onion into julienne strips, wash the mutton and control the water, and finish the preparation!

2. When the pan is heated, pour in two tablespoons of oil (stir-fry spoon), about 200g

3. When the oil is hot, slowly add the mutton

4. When the mutton is stir-fried to a golden brown, add the shredded onion and stir-fry to bring out the aroma

5. When the onion is stir-fried, add the carrot strips and the yellow carrot strips in small batches and stir-fry them, so that each radish can see the oil and then add the rock sugar and stir-fry them!

6. radish fried soft, add hot water, rice and water ratio of 1:1.3, and then add the lid of the pot, the meat stewed

7. meat stewed, add the right amount of salt, sheng to the rice cooker, spread

8. in the radish and meat on top of the soaked rice, adjusting the amount of water for steaming, as shown in the picture!

9. Finally in the rice on top of the raisins, you can press the cook button, just wait for the rice cooked

10. rice cooked, can be poured into a larger container, mix well, you can plate