Pilaf
1.
Defrost lamb chops.
2.
Take part, wash and divide into small pieces, blanch in a pot under cold water.
3.
Just boil the pot, wash the foam and set aside.
4.
Carrots and potatoes are good, wash and cut into pieces with a hob.
5.
Onion ginger and onion sprouts are changed to knife.
6.
Rinse the rice well. If you do not use a pressure cooker to cook the rice, soak it for a few hours in advance.
7.
Heat the pan with cold oil.
8.
Heat the oil with star anise and mutton and stir fry.
9.
Cook into the cooking wine and light soy sauce.
10.
Stir well.
11.
Put all the side dishes.
12.
Stir well and add salt.
13.
Stir fry for a few minutes.
14.
Zoom in to the meter.
15.
Stir fry evenly.
16.
Put in water and stir well.
17.
Pour into the pressure cooker.
18.
Choose quick-cooked rice to taste softer.
19.
The best pilaf.
20.
Put a little onion sprouts.
21.
Finished product.
22.
Started, and ate the golden crispbread first.
Tips:
The onion should be placed. My onions have sprouted. I only used some sprouts.