Cut the mutton into pieces, soak in water for one hour, and soak in bleeding water.
Wash the rice and soak it for one hour.
Dice the onion, cut carrots and potatoes, and prepare the onion, ginger, and garlic.
Before the potatoes are fried, the starch should be washed off with water.
3. Pour oil in the pan, add diced onion, stir fry, fry until fragrant and serve.
Pour oil in the pot, add the pepper, aniseed, pour in the drained lamb and stir fry, and add the onion, ginger, and garlic at the same time.
Pour in a little light soy sauce and cooking wine.
5. Pour in potato pieces and carrot pieces and stir fry.
6. Add the soaked rice, stir fry, and spread evenly.
7. Add an appropriate amount of boiling water.
8. Cover the pot and simmer on medium-low heat for about 20 minutes.
9. Simmer until the soup is dry, the rice is cooked thoroughly and turn off the heat, pour in the diced onions that have been fried in advance, mix well, and add MSG.
1. The length of the braising time depends on the amount of rice and the amount of water. Observe it at intervals to prevent the bottom from getting stuck.
2. After collecting the dry water, try to see if the rice grains are cooked thoroughly. If there is a feeling of swelling, add a little more water and continue to simmer for a while.