1. Wash the leg of lamb.
2. Cut into slices of uniform thickness.
3. Cut the mutton slices into larger slices of mutton with a knife.
4. Wash the rice and discharge it in the rice cooker for later use.
5. Prepare the required ingredients.
6. Put vegetable oil in a wok and sauté the onion and ginger until fragrant.
7. Add mutton cubes and stir fry until the color changes.
8. Add cooking wine, thirteen incense, light soy sauce, sugar, and salt in turn and stir fry.
9. When the mutton cubes fully absorb the seasoning and the soup becomes heavy, add carrots, diced potatoes, and chickpeas.
10. Continue to stir fry all the ingredients and wrap them with the soup.
11. Add boiling water, turn off the heat after rolling the soup.
12. Pour all the ingredients in the wok into the rice cooker and follow the simmering program.
13. When the rice is simmered, add diced onion and a small amount of raisins (or not) and simmer for 5 minutes at the holding position.
14. Stir all the ingredients evenly after 5 minutes, and you can enjoy the deliciousness.
Tips:1. Chickpeas can be added or not depending on personal preference.
2. Lamb can also be replaced with beef or pork.
