Fragrant Xinjiang Hand Pilaf
1.
Wash the rice for two persons. Measure the water level in the rice cooker.
2.
Put it in the container and set it aside
3.
Lamb leg, washed and blanched
4.
Prepare garnish: carrot, green onion, ginger, green onion, pepper, aniseed bay leaf
5.
Prepare the seasoning, rock sugar, cooking wine, soy sauce, oyster sauce
6.
Dice green onion and carrot for later use
7.
Put a little oil in the pressure cooker and heat it up, stir-fry the green onion and ginger, pour in the lamb and continue to stir-fry to change its color
8.
Add cooking wine, soy sauce, oyster sauce, pepper, aniseed, bay leaf, rock sugar, cover the pot and press for 5 minutes (for the lamb to be soft and rotten) and let it stand for a while (you can also use the rice cooker to fry) open the lid and put the carrot, onion, sweet potato and stir fry for a while and pour into the rice. Flatten the bottom of the pot
9.
Pour the prepared rice and water into the rice cooker and spread it on top of the lamb
10.
Start cooking mode
11.
Cooked rice
12.
Give it a stir
13.
Put a little coriander
14.
The fragrant Xinjiang hand pilaf is OK
Tips:
It should be noted that the water in the rice cooker should be measured in advance. The ratio of rice to water for cooking can be slightly less. When the lamb is cooked, the soup is thicker and then put in the pot. It is better for the cooked rice to taste soft and hard. Just right
