1. Carrots, onions, potatoes, diced and set aside
2. Dice the lamb, put in the marinade, and marinate for half an hour
3. Put the rice into the rice cooker, wash it, and put it in the amount of water used for steaming rice
4. Pour an appropriate amount of oil into the pot, heat it up and add the green onion, ginger, chili and fry until fragrant
5. Add the marinated lamb, fry until the color changes, add a little braised soy sauce, stir fry until evenly colored
6. Add three dices and sauté until fragrant
7. Add appropriate amount of water, not too much, add a little salt and simmer for 5 minutes
8. Stew and pour into the rice pot
9. Select the cooking function
10. After steaming, sprinkle with chopped chives and stir evenly
11. You can eat it
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