1. Carrots, onions, raisins, lamb or lamb chops
2. Shred vegetables, cut into strips
3. Slice the lamb (cut the lamb chops into pieces), don’t slice the lamb too thick, (the lamb chops need a pressure cooker for 15 minutes)
4. Oil to 80% hot
5. Stir-fried onions give a fragrance! This is very important
6. Lamb is soaked in clean water for 1 hour or blanched in hot water to remove blood foam. Stir fry until every piece of meat changes color
7. Add dark soy sauce or light soy sauce, mainly for color and taste
8. The meat will change color and fragrant, you can add carrots
9. Take my spoon as the standard! Don't be too salty to obscure the fragrance of the ingredients.
10. Don’t use too much water. Use this pot of water to braise rice for a while! Lamb for 10 minutes (the best pressure cooker for lamb chops for 15 minutes)
11. The meat of the meal is fished out and invited into the warm rice cooker with the rice
12. Pour the stew soup into the rice cooker and sprinkle with raisins
13. Wow haha! Sit and wait for dinner. During this process, the whole living room is filled with a strong smell of rice. I admire this beautiful, intelligent and talented Xinjiang girl!
14. Go home for dinner!
Tips:Xinjiang pilaf: The fragrance of Xinjiang pilaf is that the sweetness of its ingredients, carrots and raisins, collides with the deliciousness of lamb. A bite is definitely not limited to belly wrapping!
