Cooking Steps

1. 

   Step1:Soak the lamb chops in clear water. Change the water at least 3 times in 2 hours. Pour out the blood.

2. 

   Step2:Pour cold water into the pot. Add anise, seasoning and cooking wine. This is for better deodorization

3. 

   Step3:At the same time, put out 4 bowls of rice. After washing, soak in wate

4. 

   Step4:Put aside the froth. Cook the lamb chops for another 5 minutes. It's better to get rid of the smell. Get out for us

5. 

   Step5:Mushrooms and carrots cut into small piece

6. 

   Step6:Cut the onion, ginger and garlic wel

7. 

   Step7:Sliced onion or diced onio

8. 

   Step8:Right amount of oil. Pour in the crystal sugar. Stir fry. Put in the pan with onion, ginger and garlic

9. 

   Step9:Then pour in the blanched lamb chops. After the icing sugar is evenly colored, it will turn dark. In turn, pour in half a scoop of old soy sauce, oyster sauce, salt 2G and stir fry. Add some water. Cook the lamb chops over high heat. I think the color of the lamb chops is dark this time. If you care about the color, you can remove the old ones. Just change to one scoop of fresh ones

10. 

    Step10:When stewing, you can add a star anise. Cinnamon. About 1520 minute

11. 

    Step11:Take it out. To be used later.

12. 

    Step12:Stir fry the vegetables, a little oil, onion, carrot and mushroom in turn. Add 1g salt. Stir fry cumin for 35 minutes and serve

13. 

    Step13:Then spread the vegetables on the rice. Finally add the cooked lamb chops and pour in some lamb chops soup. The amount of soup is more than half of the amount of the ordinary steamed rice. Because to keep the amount of soup, we need to continue to stew lamb chops. The anise and cinnamon in the original lamb chops soup can be left in the rice cooker to continue to stew

14. 

    Step14:Rice cooker set up usually steamed rice firewood rice , 40 minutes to do.