Cooking Steps

1. 

   Step1:Cut lamb chops into 34cm square. Wash and set aside. Some recipes say that you need to marinate the meat first. In fact, mutton is really delicious in Xinjiang. It's rarely marinated in advance. But if you think mutton tastes too much, you can marinate it with salt and soy sauce in advance.

2. 

   Step2:After rice is washed, it will taste better if soaked in light salt water for half an hour

3. 

   Step3:An important step. Cut half the onion and stir fry it in a little oil to make it absorb the flavor. You can put less salt in this step. Many people don't know this step because there is no onion in the finished product. So they all lack some flavor. In fact, onion is the most important condiment in Xinjiang cuisine. Remember.

4. 

   Step4:When it's almost done, take out the onion. Oil and stir fry the meat. I fried it a little bit this time. Don't be so mush

5. 

   Step5:Put in the lamb chop. Stir fry it to make it smell. The lamb chop I bought this time is a little fat. So I also stir fry it for a long time. There is less oil

6. 

   Step6:When the lamb chops are burnt yellow, stir fry them with shredded carrots. Add a little salt. Stir fry until the carrot is soft. The oil is bright yellow. The smell is very stron

7. 

   Step7:Spread rice on the top of the pot that has been soaked in light salt water for half an hour. Don't stir fry at this time. Just spread it. Turn down the fire.

8. 

   Step8:If the light salt water has been soaked, then add water just over the meter. If it hasn't been soaked, add clear water one finger higher than rice. It's the same as making rice. The color of the carrot has come up. Add a little salt to taste.

9. 

   Step9:Steam for 2030 minutes. Stir up and down evenly. You can get out of the pot. If you think it's light, you can have some salt. If the heat is good, you can also eat the pot.

10. 

    Step10:Add another cucumber. It's nutritious.