Lamb Pilaf (yang rou zhua fan )

Lamb Pilaf

Introduction:

"Xinjiang mutton pilaf is nutritious and delicious, suitable for northern cold winter. Mutton can warm tendons and replenish blood, enhance cold resistance; onion can increase appetite and promote digestion; carrot is rich in vitamin E

Production steps:

Step 1: about 1 jin lamb chops, ginger, pepper, stew with casserole. At this time, 1 jin of rice is soaked in water for standby.

Step 2: put the oil in the pot, stir fry the carrot and onion, pour in the sauce.

Step 3: take out the stewed lamb chop, put it on the dish, and spread the rice on the lamb chop. Pour in the mutton soup and make sure it's not over rice. The big fire boils down.

Materials required:

Lamb chop: 500

Carrots: 4-5

Cooking wine: moderate

Cumin: moderate

Ginger: right amount

M: 500

Onion: 1

Soy sauce: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: soup should not be more than rice. It's very important to master the amount of water. Generally, you don't use electric rice cooker, and the pilaf made with iron pot is more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Yang Rou Zhua Fan