1. Wash the rice, soak for 20 minutes, remove and drain
2. Put dried chili, Chinese pepper, sesame pepper, cumin, ginger, and dried hawthorn into the material bag.
3. Wash the carrots and cut into 1cm cubes
4. Mince ginger, cut millet pepper into sections
5. Pour oil into the pot, add ginger, and sauté until fragrant.
6. Add lamb chops and stir fry on low heat, and stir fry until golden surface.
7. Pour in the light soy sauce and oyster sauce, stir-fry evenly, so that the lamb chops are colored, add the millet pepper and diced carrots, and stir-fry for 3-4 minutes.
8. Add 1L of water, put in the seasoning bag, bring to a boil on high heat, turn to medium heat and simmer for 30 minutes.
9. Pick out the seasoning packet, and pour the stewed lamb chops with the soup in the rice cooker.
10. Spread the rice on the lamb chops, being careful not to let the soup underneath the rice and pour out the excess soup.
11. Press the cooking button and simmer for 4-5 minutes after cooking
12. Stir the rice and lamb chops with a spoon.
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