Hot Plate Lamb Rice
1.
The mutton is easy to cut when it is slightly frozen, and cut into silk, so that it is easy to cook
2.
Pour the egg white, ginger, five-spice powder, pepper powder, salt, peanut oil into the cut lamb and stir evenly
3.
Cover with plastic wrap and put it in the refrigerator for 2 hours
4.
I personally make rice according to my own population. This bowl of rice in my family is just right, pour it into the pot and pick it up.
5.
Still use this bowl to measure water, a bowl of rice and a bowl of water, so that the steamed rice is not sticky or dry
6.
Turn on the cooking mode, so wait until the rice is cooked. When steaming the rice, cut the shallots into strips for later use, and forgot to take photos
7.
Preheat the electric baking pan and refuel
8.
Pour the marinated lamb into an electric baking pan and stir-fry until cooked. Because it is cut finely, it will cook quickly
9.
When the lamb is almost fried, pour the steamed rice into an electric baking pan and stir fry
10.
When the stir fry is almost the same, add the prepared shallots
11.
Then keep stirring, don’t let the rice batter, add some salt if it’s not very salty
12.
Stir-fry this way and it will be cooked. Don’t fry the green onions very much, otherwise it won’t taste good. At this level, the green onions are not rotten and not spicy anymore. Finally, put some cumin on it.
13.
Finished picture
14.
Served with some spicy radish, appetizing and nutritious
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