Chinese Food
Rice with lamb chop
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Every winter, the aroma of roast mutton kebabs comes from the streets. As one of the most popular meat in winter, mutton is delicious and nourishing, which makes people drool when they smell it. When it comes to making mutton, we have to mention Xinjiang. The most impressive thing about going to Xinjiang is the local mutton. Xinjiang mutton is very fresh and tender. There is almost no mutton smell. In addition to mutton kebabs, the most suitable way to eat is to make hand-held rice. Fat and thin lamb chops with onions, carrots and cooked rice are a delicious meal. The final raisins are the finishing touch. They reduce the greasiness and make the dishes more sweet. Today is the baby version of this Xinjiang cuisine. Of course. If you want to make a hand-held rice that is not greasy but not greasy, tender and delicious, please don't leave out the key points of the recipe~
Cooking ingredients
Cooking Steps
Step1:Soak lamb chops in water for more than 1 hour. You can change the water several times in the middle. Try to clean the blood and reduce the smell.
Step2:The rice is also soaked for half an hour.
Step3:Shredded ginger.
Step4:Cut the white onion.
Step5:Peel and shred the carrot.
Step6:Soak the rice and drain it.
Step7:Take out the lamb chops.
Step8:In a hot pot, stir fry the lamb chops.
Step9:Stir fry until both sides are yellowish.
Step10:Add ginger and carrot.
Step11:Stir well and pour in the onion.
Step12:Fry until the onions are soft.
Step13:Pour in the rice.
Step14:Add salt and soy sauce. Stir well.
Step15:Add some warm water. No ingredients.
Step16:Turn to medium heat and simmer for about 15 minutes. Stir well in the middle of the way. Avoid the pan.
Step17:Simmer until the soup is done. Add some raisins.
Step18:Cover. Keep simmering for about 10 minutes.
Step19:A big bowl.
Cooking tips:There are skills in making delicious dishes.
