1. Prepare ingredients.
2. Soak the lamb in advance for 1 hour, changing the water twice in between. (This step can remove the mutton smell. Of course, friends who like the mutton smell can omit this step.)
3. The lamb is removed from the fascia, and then cut into 1.5 cm pieces. Next, put the lamb in a large bowl, add a little chopped green onion, shredded ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and marinate for 20 minutes.
4. Cut the potatoes, carrots, and onions into shreds. Set aside.
5. Pour a little oil in the pan, heat the oil and stir-fry the lamb in the pan until the color changes.
6. Put the onion in the pot and stir fry until it is fragrant.
7. Put potatoes and carrots in a pot and stir-fry them evenly.
8. Add 3 tablespoons of salt, 1 tablespoon of dark soy sauce, and half a tablespoon of white pepper to the pot to taste, stir well and turn off the heat.
9. Wash the rice well, and then add a small amount of water. (The amount of water is slightly less than the usual amount of steamed rice)
10. Pour all the fried dishes in the pot into the rice cooker together, then close the lid and select the braised rice function.
11. After the rice is simmered, stir well and serve.
