Xinjiang mutton hand-held rice is an aromatic and flavorful cuisine, but in the cooking process, you need to pay attention to the following details:

1. Purchase of mutton: the key to making mutton hand-held rice lies in the purchase of high-quality mutton. Selection should choose bright red color, tender meat, no fishy smell of mutton, it is best to choose the waist or the front leg of the meat of the better parts.

2. Boil mutton: Wash the mutton and cut it into small pieces, put it into a pot with water and ginger and boil it, add cooking wine and salt after removing the floating foam, and cook it on low heat for about 1-2 hours until the mutton becomes soft and flavorful, and then fish it out and set aside.

3. Prepare the rice: choose high quality glutinous rice, soak the rice in water for 1-2 hours, then drain the water, add the right amount of water and salt, cook until the rice is cooked through, mix well and spare.

4. Cook the hand-held rice: mix the cooked lamb and rice, and put it into the steamer to steam, during which you need to use your hands to grab it well, so that the rice and lamb are fully mixed, and turn it over every once in a while so as not to muddy the bottom, and steam it until the rice has absorbed the fresh flavor of the lamb.

5. Seasoning: Sprinkle the appropriate amount of pepper and cumin powder on the hand-held rice, drizzle with fried oil, and then sprinkle some cilantro and green onions can be.

Notes:

1. Fish out the mutton after cooking and set aside, don't steam it with the rice, so as not to make the flavor of the mutton too strong and affect the taste.

2. The rice should not be too wet, otherwise it is easy to paste the bottom, affecting the taste.

3. When mixing the rice and lamb, use your hands to grasp it well, so that the rice can fully absorb the flavor of lamb and taste more intense.