Xinjiang mutton pilaf
Ingredients: salt,onion,carrots,mutton,MSG
Recipe Recommendations
Steps for Xinjiang mutton pilaf
1
Soak the rice in boiling water 3 hours in advance. If the rice is soaked for a longer time, it will be more delicious, easier to cook and will taste good.
2
Cut the mutton into pieces. The amount of mutton used depends on personal taste
3
Cut the carrot into strips. The amount of carrot used depends on personal taste
4
Slice half an onion.
5
Boil boiling water in a pot on the left and heat it in a frying pan on the right.
6
Heat the wok and pour in the oil. The oil should be more than usual when frying.
7
Heat the oil and pour in the mutton pieces and stir fry.
8
Stir fry until 7.8 ripe and serve in a bowl first.
9
Pour the carrots into a wok and stir fry.
10
After frying the carrots until soft, add in the mutton, add the chopped onion slices and continue to stir fry a few times.
11
Pour in the soaked rice.
12
Use a shovel to smooth the rice.
13
Pour in boiling water.
14
The water is just below the rice. If you like to eat soft, you can put more water in it. Then cover and simmer for about 20 minutes, turn off the heat, add salt and MSG and mix well.
15
The fragrant and nutritious pilaf is ready. It will be better to eat greasy pilaf with side dishes (pickles or cucumber salad). (In the last process, you can also add raisins or apple slices to stew together. The pilaf will have a fruity flavor and a clear and sweet taste.