Ingredients: 800g lamb chops, 800g rice, two carrots and half an onion;

Accessories: red wine, pepper, salt, raisins.

Xinjiang mutton chop mansaf

1

The rice is soaked in water for about half an hour.

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2

Pour the red wine, pepper and salt into the lamb chops and marinate for about half an hour. If there is enough time, you can marinate it more.

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three

Shredded onion

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four

Cut carrots into strips.

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five

Heat the pan and put the cold oil. Put the sheep in the pan and fry the oil.

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six

Add onion and stir-fry until fragrant.

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seven

Add carrots and stir-fry until soft.

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eight

Heat water, without food.

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nine

Take out the rice, put it in the pot and smooth it.

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10

Sprinkle with raisins.

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1 1

Cover the pot, bring it to a boil and simmer 15 minutes. Poke a few holes with chopsticks to facilitate heat dissipation.

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12

Continue to cover the pot and stew for about fifteen minutes.

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13

After cooking, mix well up and down.

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skill

Heat water when adding water.