Xinjiang hand pilaf

Xinjiang hand pilaf

Introduction:

Production steps:

Step 1: wash mutton and lamb chop with water and cut into pieces

Step 2: wash the rice and soak it with water; dice the onion and carrot

Step 3: put a little oil in the pot, heat up and stir fry the mutton

Step 4: stir fry the water in the meat and dry the water in the pot

Step 5: cook the cooking wine in the pot, add a little thirteen spices and soy sauce, stir well

Step 6: add boiling water without meat in the pot, bring to a boil over high heat, turn to low heat, cover and simmer for 1 hour

Step 7: stew mutton and add chicken powder and salt to taste

Step 8: add carrots and diced onion, cook vegetables over medium heat until soft

Step 9: put in the soaked rice and cook it with stew soup. When cooking rice, turn it over from time to time to prevent it from sticking

Step 10: turn off the heat after the rice is cooked without hard core. Finally, add raisins and mix well

Materials required:

Rice: 300g

Hind leg meat: 200g

Lamb ribs: 200g

Carrot: 1

Onion: 1

Raisins: 50g

Soy sauce: right amount

Thirteen spices: appropriate amount

Cooking wine: moderate

Salt: right amount

Chicken powder: right amount

Note: 1. Before putting rice, the water in the pot should be controlled well, which is about 3 / 4 of the meat. Less water is easy to paste the pot, and rice is not easy to be cooked. More water will make pilaf become "porridge". 2. The raisins must not be put early, otherwise the raisins will become sour and affect the taste. 3. In addition to mutton, we should also have lamb chops, because the juice in the bones will taste better after stewing.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh