1. Raw material diagram. Dice potatoes and carrots, wash and set aside, and dice onions.
2. Cut the lamb chops into pieces, boil half of the peppercorns, and blanch them for later use.
3. Add star anise, nutmeg, remaining pepper and ginger, and simmer for 20 minutes.
4. Put two teaspoons of cooking oil in the pot, sauté the onions on a low heat, fry the potatoes, carrots and lamb together, add salt, light soy sauce, and cumin powder and mix well.
5. Spread the ingredients for step 4 in the rice cooker. The rice is spread on top of the vegetables.
6. Filter the boiled lamb soup with the soymilk machine strainer and add it to the pot. The amount of water has just been soaked in the rice. Press the cook button, skip and simmer for ten minutes, shovel it and mix well.
Tips:1. Making hand pilaf is the same as salted meat paella. The amount of water is very important. If there is more water, the rice will be sticky. If there is less water, there will be sandwich rice. The amount of water is just about to submerge the ingredients.
2. The ingredients inside can be changed by yourself.
3. The lamb chops I use are sharp, with bones, meat and crispy bones, and most of them are meat. You can also use all meat or lamb ribs.
4. The taste of cumin powder is very unique, you can add more if you like.