Lamb Pilaf

Lamb Pilaf

1. Wash the rice once and soak for three hours. Cut the lamb into pieces, cut the carrot into pieces, and cut the onion into pieces

2. Use less oil, add mutton, don’t use too much heat, if you can stir up some mutton, use the mutton to stir fry the vegetables more fragrantly. Lamb 7 is ripe and served, leaving the oil

3. Use mutton fat and add carrot sticks

4. Onion

5. Pour in the freshly fried lamb

6. Add light soy sauce, add oyster sauce, stir fry

7. Pour in the soaked rice, and pour in the soaking water. Add another half bowl of water. Bring to a boil, simmer on medium heat for 10 minutes. Turn off the heat and simmer for 5 minutes

8. Out of the pot, two large bowls of pilaf