Super love to eat Xinjiang cuisine, since I went to Xinjiang, it is a special liking for mutton. My husband heard me doing mutton pilaf and was full of joy.
Onions, carrots, shredded pork, lamb leg meat
Put the oil in the pan and heat it, stir the mutton
Then put onion, carrot and stir fry until the carrots are soft.
Add boiling water, just no meat, add the right amount of salt, stew for 20 minutes
After stewing the mutton, jump out the meat separately, pour the onions and carrots into the bottom of the pressure cooker, increase the rice and the right amount of water, then spread the mutton on top and open the “steamed rice”.
The fragrant lamb is smashed out of the pan! With the onion silk, you can get rid of greasy, like a friend can also sprinkle some raisins, will make the pilaf more selling O (∩ _ ∩) O haha ~
The carrots are steamed, softened, and the taste is fully integrated into the rice, so that the rice has a special sweet taste when chewed. The mutton is stewed and it is quite enjoyable to eat it! !