Xinjiang tasted lamb rice
By VicentaLakin
This recipe comes from an aunt in Xinjiang, who has already tasted it just by looking at the material, because the spices are redundant and salt is enough if you like。
Recipe Recommendations
- strange smell
- braised
- several hours
- ordinary
Steps for Xinjiang tasted lamb rice
1
All materials as illustrated
2
Rice and raisins are washed clean and immersed in water for 30 minutes。
3
All vegetables cut into strips。
4
The frying pan heats the vegetable oil, and the lamb and chicken (one hour before water is immersed in the water to wash the blood) are burned to the white。
5
And pour into all the vegetables。
6
When the vegetables are softened, 300 ml of clean water is added for 20 minutes (fire)。
7
With a spoonful of salt and dry powder (of its own choosing), the bubbled rice and raisins are laid on the surface。
8
The fire broke open and then the squirt boiled for about an hour until the rice was ripe. Do not stir or often open the lid in the middle。
9
It's a fragrance