Xinjiang Hand Pilaf
by Cancer's Kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Lamb and lamb chops are washed with water and cut into pieces
2. Wash the rice and swell with water; dice onion and carrot
3. Put a little oil in the pan, heat up, add the lamb and stir fry
4. Fry the moisture out of the meat and fry the moisture out of the meat in the pan to dry
5. Cook the cooking wine in the pot, add a little thirteen incense and soy sauce, stir fry evenly
6. Add boiled water with no meat in the pot, turn to a low heat after the high heat boils, cover and simmer for 1 hour
7. After the lamb is stewed, add chicken powder and salt to taste
8. Add carrots and diced onions, cook the vegetables over medium heat until soft
9. Add the soaked rice and cook the rice with the stew. Turn the pot from time to time when cooking the rice to prevent it from sticking
10. Turn off the heat when the rice is cooked without a hard core, add raisins and mix well.
Tips:1. Before putting the rice, the water in the pot should be well controlled. It is about 3/4 of the meat. If the water is less, the pot will be easy to paste, and the rice will not be easy to cook. If the water is too much, the pilaf will become "porridge".
2. Raisins must not be put early, otherwise the raisins will become sour if they are overripe and affect the taste.
3. In addition to lamb, lamb chops should be placed, because the juice in the bones will be more fragrant after being stewed.
