Cooking Steps

1. 

   Step1:Wash the front leg of sheep. Blanch and add 1 prickly ash, 45 pieces ginger, 2 tbsp white wine and steam for 20 minute

2. 

   Step2:I use an electric pressure cooker. It hardly loses water. So I figured out the amount of water I needed to make the meal and pressed the mutton so that the mutton soup could be used to make the meal. Because there is less soup ~ I cut off some of the leg meat so that I can soak more in the sou

3. 

   Step3:The pressed leg meat should be boned and cut into thick slices for later use. If you can use the lamb chops with bones, of course, most of the cooking methods I see in Xinjiang are fried mutton or stewed with rice after cooking a little. I do this because I prefer the taste of the pressure cooker. The broth is used for cooking, and it won't lose the meat flavo

4. 

   Step4:Peel the carrots and cut them into smaller pieces. I can't buy any colors. I can only use the most common carrot ~ so I don't know if there is any difference in tast

5. 

   Step5:Peel and dice the white onion. Stir fry in the oil pan until soft. I think the smell of white onion is stronger than purple onion. It's better to make this rice ~ if not, use purple ski

6. 

   Step6:Add carrot and stir fry. Then add lamb slices and mix well. Seasoning carrots with salt does not require frying. Because when we stew the rice, it will be soft together

7. 

   Step7:Wash the white rice and drain. Add Lamb Sou

8. 

   Step8:Add the stir fried side dishes in step 6. Grab another handful of raisins in. During cooking, the almonds are roasted and broke

9. 

   Step9:After cooking, mix the side dishes and rice. Sprinkle in crushed almonds