Lamb and Millet Braised Rice
1.
Wash the lamb, peel the fresh green beans, and peel the carrots.
2.
Soak the millet in water for half an hour
3.
Sliced ginger
4.
Diced lamb
5.
Onion and carrot are diced separately
6.
Soaked millet drains water
7.
Put oil in the pot, the oil temperature is 40% hot, add ginger, pepper and aniseed
8.
The ginger turns yellow, and the pepper and aniseed are discolored and removed.
9.
Add lamb and stir fry
10.
Stir fry all the time
11.
Pour the light soy sauce and cooking wine until the moisture in the lamb is fried to dry out the oil
12.
Lamb stir-fried seven mature
13.
Pour in the diced carrots and diced onions
14.
Stir-fried dishes change color
15.
Then add green beans
16.
Put in the right amount of salt (because there is still millet, the salt should be a little bit more)
17.
Don't stir fry for too long. When half cooked, put the fried lamb into an electric pressure cooker
18.
Pour the soaked millet on top of the halogen
19.
Add water to the pot
20.
Use your index finger to poke into the pot, just touch the rice noodles with your fingertips, and the water noodles should be at the first section of your index finger.
21.
Stir thoroughly with chopsticks to let the rice and brine fuse
22.
Cover the pot and adjust the program to rice
23.
After steaming, stir again with a spatula
24.
Scoop the simmered rice into a bowl and compact
25.
Invert the bowl, pour the rice into the prepared dish
26.
Put a few goji berries on top for decoration
Tips:
Millet is relatively dry, so it must be soaked in water in advance to make the millet full. The halogen can be changed at will according to your own preferences.
