Spicy Lamb Braised Rice
1.
Soak the lamb in clean water and change the water several times until the water is clear and there is no blood.
Soaking lamb multiple times can remove blood water and reduce lamb taint.
2.
Cut the lamb into thumb-sized pieces.
Cut ginger into strips, add light soy sauce, salt, and a little cooking wine to marinate for more than half an hour.
If you are still afraid of taint, you can also choose to blanch water~ add diced lamb and ginger slices in cold water, turn off the heat and rinse off after cooking the dirty foam.
3.
Put a little oil in the pan, pour the mutton pieces and stir fry.
4.
After the mutton changes color, add a little salt, braised soy sauce or light soy sauce to stir fry, collect the dried juice and turn off the heat to serve.
5.
Stir-fry the shredded onion in another pan with hot oil.
6.
Cut potatoes and carrots into small pieces.
After the onion is sautéed, peel it to one side, add some oil and stir fry the potatoes and carrots.
7.
Mix stir fry~
8.
Pour in the previous lamb, add a tablespoon of oyster sauce, add a little salt, and stir-fry the light soy sauce~
If you are a local tyrant and you have cumin powder or cumin, then you can add one if you don’t hate it~~
9.
Wash the Panjin rice with clean water, add an appropriate amount of water, pour the fried ingredients and the soup onto the rice, add a few clean dried shiitake mushrooms, and press the cooking button. (You don’t need to soak your hair. This is a trick my grandma taught me. The shiitake mushrooms are more fragrant!)
*After everyone’s feedback, it’s better to cook with a little less water than usual. I cook the rice according to the usual amount of water and continue to cook for a while, and you can get it dry.
①The amount of water used to cook rice, don’t pull the plug after the trip, and simmer a little bit. If you like rice, you can cook it for a while.
②It’s better to cook with less water than usual, so it’s better if it’s dry
③If it is wet at the end, you can stir-fry in an oil-free and water-free pot
10.
The boiled rice is so shiny!
Carrots are sweet, potatoes are soft~
Sprinkle a handful of chopped green onion and stir it~
Tips:
1. Cut the mutton into small cubes a little bit, because the mutton is hard to cook, the smaller one will heat up quickly, the stew is soft and chewy, and it is delicious
2. Because of the pressured rice cooker I use, the diced lamb is easier to crisp because of the pressure
3. If you are worried that the mutton stewed in an ordinary rice cooker is not crispy enough, you can increase the blanching step. Pour the mutton and ginger slices into cold water, wait for the blood bubbles to float in the pot, remove the floating momo, and boil 15 Stir fry for about minutes.
