Xinjiang Hand Pilaf

Name: Xinjiang Hand Pilaf
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g Lamb chops; 2 pieces Yellow carrot; 1/2 onion; a little Plum meat; number 6 salt; Some oil

by Genius Little NANA

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Hand-picked rice is rich in nutrients and has the effect of nourishing food. It was named because it was originally grabbed by hands. The lamb chop hand pilaf is even more classic. I chose Xinjiang lamb chops which are fat and thin, soft and tender. It is delicious with yellow carrots.

Ingredients

Xinjiang Hand Pilaf

1. Ingredients are ready

2. Lamb chops soak for 3 hours and cut into small pieces

3. Onion diced

4. Carrots, sliced and dried apricots

5. Put more oil in the wok than usual when cooking, then stir-fry the lamb chops.

6. The lamb chops are cooked out of oil and discolored and served

7. Put onions

8. Stir fry the aroma and put the carrots

9. Add lamb chops and dried apricots

10. Add salt and continue to stir fry

11. Add water

12. Put in the rice soaked in advance, turn to low heat, cover and simmer

13. After simmering, stir-fry evenly with a little crispy rice, which is more delicious

Tips:
1. If you want the lamb to be more rotten, you can cook the lamb chops in advance with water. When cooking, you can add a little aniseed and fragrant leaf cooking wine to get mutated so that the time for braising the rice can be shortened
2. Xinjiang’s pilaf is filled with yellow carrots or red ones can be used instead
3. Soak the rice for half an hour in advance. When simmering the rice, do not have too much water or the rice will stick to it.
4. Put plum meat in it to relieve greasiness, generally use raisins