Xinjiang lamb chops pilaf

Cooking Instructions

1. Prepare the ingredients, as shown in the picture. Because you can't buy white onions, you use purple onions. Carrots are fine for turnips, and I used two kinds this time, one is a yellowish radish and the other is a reddish one, but both are carrots. Soak the rice for 30-40 minutes in advance.

   

2. Heat the oil in the pan, pour in a whole onion slice and fry until slightly golden brown. The remaining oil is used to fry the lamb chops (the lamb chops can be blanched in advance to remove the blood foam), and the lamb chops are fried and slightly charred, then add the carrots and stir-fry until the carrots are soft. (I put a lot of oil here because I like to eat oil, if you don't like to eat then you don't need to put so much oil.) But don't put too little, or you'll be mushy. ）

   

3. After the carrots and lamb chops are soft, add a little salt, then add boiling water (the water covers the ingredients), and boil over high heat for 5 minutes. (Boil the color of the carrots!) ）

   

4. Add the rice that has been soaked for 30-40 minutes in advance.

   

5. Spread the rice, flatten it with a spatula, turn to low heat and cover and simmer for 10 minutes.

   

6. Poke a few holes in the rice with a rolling pin and continue to simmer over low heat for 15 minutes.

   

7. Turn the pan every 3 minutes during this 15-minute period to prevent the bottom from sticking.

   

8. Sprinkle the raisins with the lid open, then cover and simmer for another 5 minutes.

   

9. When the time is up, stir-fry the rice evenly, and finally simmer for another 5 minutes.

   

10. The incense is dead!

    

11. Give it a try!