1. Wash lamb chops and blanch them in water. Wash carrots and shred or slice them. Because my son doesn't like to eat hard carrots, I choose to shred them. Mince scallion and ginger. Wash a bowl of rice and set aside (no photos taken).
2. Pour a little vegetable oil into the pot. When 60% to 70% is hot, the scallion and ginger are fried in the pot. Pour the mutton and stir fry for two minutes. Then add the dark soy sauce to color, then stir fry, add light soy sauce, cooking wine, stir well, add carrot shreds and stir fry . Add half a pot of hot water. After the high heat is boiled, simmer on a low heat for an hour.
3. Add half a pot of water and water. After the high heat is brought to a boil, simmer on a low heat for an hour. When the mutton is almost cooked, you can add a little salt. Taste it to be slightly salty, otherwise the steamed rice will not taste, but It should not be too salty. After the stew, pour it into the rice cooker and spread the rice on it. If the soup is not enough, add boiling water. The steamed rice will be soft and waxy, and it will be delicious. Then press the cooking button. ) Wait and wait. . . . . . Just skip the rice cooker to keep warm
Tips:In fact, carrots will be rotten if you don't need to shred them. It is best not to put the carrots too early, and you can spread them on top of the rice.
