Lamb braised rice

Overview

This mutton braised rice has distinct rice grains, the mutton is fragrant but not sour, tender and delicious, and with side dishes such as potatoes and radishes, it is so delicious that it can be said that even three bowls of it are not enough. Dear friends, you must try it if you have a chance~

Tags

• staple food
• home cooking
• rice
• winter recipes
• mutton
• onions
• potatoes
• carrot

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Soak the mutton for 1 hour in advance, changing the water twice in between. (This step can remove the mutton smell. Of course, friends who like the mutton smell can skip this step.)

   

3. 3 Remove the fascia from the lamb and cut into 1.5 cm pieces. Next, put the mutton into a large bowl, add a little minced green onion, shredded ginger, 1 spoon of cooking wine, 1 spoon of light soy sauce, and 1 spoon of dark soy sauce, mix well and marinate for 20 minutes.

   

4. 4 Cut potatoes into cubes, carrots into cubes, and onions into shreds and set aside.

   

5. 5 Pour a little base oil into the pot. When the oil is hot, put the mutton into the pot and stir-fry until it changes color.

   

6. 6 Add the onions to the pot and stir-fry until fragrant.

   

7. 7 Add potatoes and carrots to the pot and stir-fry evenly.

   

8. 8 Add 3 spoons of salt, 1 spoon of dark soy sauce, and half a spoon of white pepper to the pot to season, stir well and turn off the heat.

   

9. 9 Wash the rice and add a small amount of water. (The amount of water is slightly less than the usual amount of steamed rice)

   

10. 10 Pour all the fried vegetables in the pot into the rice cooker, then close the lid and select the rice stewing function.

    

11. 11 After the rice is simmered, stir well and serve.