Chinese Food
Rice with mutton
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Eat mutton in winter. It's nutritious. It's warm. It's delicious. For three years in a row, I bought Xinjiang Mulei mutton with a group of Nanjing food groups. So I would make mutton pilaf every time. The meat is fragrant and the rice is soft, simple and delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:Wash the lamb, mutton, carrot and onion and cut them into pieces.
Step3:Heat the wok over low heat and pour in the suede.
Step4:Simmer on a small fire. Let the sheepskin oil slowly refine the oil. When the oil residue in the pot is shriveled yellow, it means that the oil has been used up. Then you can turn off the fire.
Step5:Filter out the oil residue.
Step6:Pour the mutton into the oil pan.
Step7:When the mutton is golden, add the carrot and stir fry.
Step8:Then add diced onion and stir fry.
Step9:Stir fry with a little salt.
Step10:Clean rice and add less water than usual.
Step11:Pour the fried mutton into the rice cooker. Press the cooking button.
Step12:After cooking, sprinkle with raisins and stir well, then you can start to eat.
Step13:Finished product drawin
Cooking tips:There must be less water for cooking than usual. There are skills in making delicious dishes.
