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1
Wash an appropriate amount of rice and soak it one hour in advance. -
2
Cut green onions into flowers, shred purple onions, and cut carrots into strips. -
3
Cut the potatoes into medium dices and stir-fry the skin over low heat until the skin becomes slightly charred. Set aside. -
4
It is best to cut the mutton chops into sections and soak them in water for half an hour, clean them and blanch them. (You can also not blanch it, stir-fry it with salt and Sichuan peppercorns, wait for it to cool and rub the lamb chops evenly for half an hour, then clean them). -
5
Then rinse and drain the water. -
6
Pour appropriate amount of peanut oil into the wok, add onions and stir-fry until fragrant. -
7
Pour in the lamb chops and stir-fry, add cooking wine and appropriate amount of salt. -
8
Add carrot sticks and stir-fry for a while, then pour water over the lamb chops and then add two finger-high water and simmer for about 30 minutes. Then spread the soaked rice and diced potatoes on the lamb chops without turning the lamb chops. Then simmer over low heat until the rice is almost cooked. Pour in the raisins and use chopsticks???? to poke a few more holes in the rice to allow it to vent more air and make it easier to cook. It takes about 10-12 minutes. -
9
Delicious food is actually very simple. ????
Tips
If you cannot control the heat well, you may risk burning the pot. You can use a rice cooker to simmer it, but the rice will not be so grainy.