Cooking Steps

1. 

   Step1:Prepare the material. Chop the lamb chops into two finger wide pieces. (the back leg meat can be cut into pieces. It's OK to cut into thick pieces.). Wash the rice (it is better to soak it for 2030 minutes in advance

2. 

   Step2:Shred the onion (half for grabbing rice, half for cold dishes). Shred the carrot, cut the tomato, cut the chili into small pieces. Pat the cucumber and cut into small pieces

3. 

   Step3:Put a proper amount of cooking oil in the pot. After the oil is heated, change it to a small heat. Put in half of the onion shreds and stir fry them (in this step, make sure to dry the water in the onion). This can cover the mutton smell

4. 

   Step4:Put in the lamb chop (mutton pieces) and stir fry. The fire is still not big. Always fry the water in the mutton to dry

5. 

   Step5:Then put in the carrot shreds and stir fry. At this time, it can be changed to medium heat. Stir fry until the carrot is soft, and then put in some salt

6. 

   Step6:Put some hot water (cold water is OK, but it's better to use hot water) into the pot. The amount of water should not exceed the amount of meat and carrots

7. 

   Step7:Put in the rice. Use a spatula to smooth the rice in the pot. Cover the radish and meat. Cover the pot cover. Use medium heat to cool for about 2030 minutes (to dry the water).

8. 

   Step8:When the rice is cooked, mix the rice with mutton and carrot in the pot. Then you can eat it. (if you like raisins, you can sprinkle some washed raisins on the rice when it's stuffy. Just put a little. Don't put too much. Otherwise, it will affect the overall taste.)

9. 

   Step9:You can make another authentic cold dish in Xinjiang by using the time of smothered rice - spicy red skin. It's very refreshing to eat with grab rice. Put the remaining half of onion shreds, cut tomatoes, peppers, and clapped cucumbers on the plate. Put in a proper amount of salt and vinegar. Mix well.

10. 

    Step10:In the end, it was done. You can eat it beautifully.