1. Rinse the rice and dry it for later use;
2. Take a fresh leg of lamb;
3. Cut the leg of lamb into 3-5 cm cubes;
4. Soak the cut lamb in cold water for 1-2 hours, changing the water 1-2 times;
5. When soaking lamb, wash the carrots and onions first;
6. Cut the onion and carrot into thick strips;
7. Add cold water to the pot, put the soaked lamb into the water, add green onions, ginger and cooking wine, and blanch the lamb with water;
8. When the water is boiled, cook for about 3 minutes to get the lamb;
9. Wash the lamb that has been blanched in water to control the moisture;
10. Take a wok and add some cooking oil;
11. Pour the lamb into the pot and stir fry;
12. Add onions and stir fry until the onions are fragrant;
13. Add onions and stir fry until the onions are fragrant;
14. Put in carrots
15. Add appropriate amount of salt and light soy sauce, pour in water, bring to a boil on high heat, simmer over medium heat for 10 minutes and turn off the heat;
16. Pour the dried rice into the rice cooker, and put the half-cooked lamb, onion and carrot into the pot;
17. Add raisins;
18. Stir the ingredients in the pot evenly;
19. Pour the stew soup into the rice cooker;
20. Choose a rice stall;
21. When the time is up, it is ready for consumption.
Tips:1. There is no fixed proportion of meat, rice, carrots, onions and other ingredients. Adjust them according to your own preferences, but I personally think that onions and cumin are very important and cannot be too few;
2. If it is not disposable rice, dry the rice after washing;
3. Don't add too much oil when frying mutton, just a little bit. The mutton itself contains oil, and the oil will be roasted as the temperature of the pan rises;
4. When adding stew broth to the rice cooker, be sure to grasp the amount, as long as it is equal to the ingredients or slightly lower than the ingredients, the rice made with more soup is sticky and does not taste good;
5. Water blanched lamb is to remove the blood of lamb and reduce the smell of mutton.
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