Xinjiang hand pilaf

Xinjiang hand pilaf

Introduction:

Production steps:

Step 1: wash radish and rice

Step 2: rub the radish into shreds

Step 3: after the mutton is washed, I choose mutton and lamb chops. Occasionally I move my fingers, it will be very fragrant

Step 4: blanch the mutton in water and wash the foam off the mutton

Step 5: add oil to the frying pan and prepare the meat

Step 6: stir fry the boiled mutton in the oil pan until both sides are a little yellow

Step 7: add radish and stir fry

Step 8: add salt, pepper powder and cumin powder. According to personal preference, cumin powder has the function of covering mutton smell

Step 9: stir fry until the turnip turns yellow, add water and bring to a boil

Step 10: stir fry until the turnip turns yellow, add water and bring to a boil

Step 11: add the rice and spread evenly

Step 12: cover, bring to a boil, simmer and eat!

Step 13: after the cease-fire, mix well

Step 14: move your fingers and eat

Materials required:

Mutton: moderate

Rice: right amount

Radish: right amount

Pepper powder: right amount

Cumin powder: right amount

Note: cumin powder is added according to personal preference. It has the taste of roast mutton. When stewing rice, you should pay attention to the heat according to the amount of water and electricity added, and keep turning the pot to prevent paste

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: cumin