Xinjiang hand pilaf's practice, xinjiang hand pilaf's production process.

1, lamb chop, carrot, onion, rice, cumin powder, salt, soy sauce, ginger, pepper and dried hawthorn slices.

2. Wash and peel carrots and cut them into thick shreds; Shred onion; Sliced ginger; Put Zanthoxylum bungeanum and dried hawthorn slices into a disposable seasoning bag for later use;

3. Wash the rice and soak it in clear water for 30 minutes;

4. Wash the lamb chops and cut them into small pieces. Add appropriate amount of cold water to the pot, and add lamb chops and ginger slices. After the fire is boiled, skim the floating foam, add soy sauce, salt and cumin powder, add pepper and hawthorn, cover the pot and turn to low heat 15-20 minutes. Turn off the fire when the mutton is cooked until a small hole can be successfully poked with chopsticks;

5. After the oil is poured into the wok and heated, add the onion and stir-fry to change color, then add the carrot and stir-fry for about 2 minutes.

6. First put the mutton in the rice cooker, then add the fried onions and carrots, then drain the soaked rice and lay it flat on the top floor. Pour the soup of lamb chops into the rice cooker. The soup is just suitable for all materials. Cover the lid, carry out the normal cooking procedure, and stir evenly with a spoon after cooking.