1. Wash the rice and soak in water for 30 minutes. Peel the carrots and cut into small dices about 1 cm. Cut the onions into the same size dices. Pack the pepper, cumin powder and dried hawthorn into the seasoning packet.
2. Add enough water to the pot, add lamb chops and ginger slices, boil over high heat, and skim off the foam (you must skim clean, the soup for boiling lamb will be used)
3. Continue to cook for 2 minutes, remove the lamb and drain the water
4. Heat a wok, add a little vegetable oil, add half of the onion and saute until fragrant
5. Add the mutton and fry for 2 minutes, until the surface of the mutton turns golden brown
6. Add the soup of cooking lamb chops, the amount of soup is less than lamb chops
7. Add appropriate amount of salt according to personal taste
8. Then add some soy sauce
9. Put in the seasoning bag, cover and turn to medium-low heat and cook for about 15 minutes
10. Open the lid, take out the seasoning bag, pour the diced carrots and the remaining diced onions into the pot
11. Add a small handful of raisins, continue to cook for 1 minute, pour the soup into the rice cooker, drain the soaked rice, spread it on top of the ingredients, add water to the point where two cups of rice are used, press the cooking button, and program After the end, use a spoon to stir the rice from the bottom up a few times.
