Sizzling mutton rice
Overview
Mutton is sweet in taste and warm in nature, and enters the spleen, stomach, kidney, and heart meridians; it warms the spleen and stomach, warms the liver and kidneys, nourishes blood and warms the menstruation. Eat some mutton at the beginning of autumn to replenish it. I saw sizzling mutton on the roadside, which was unhygienic and not necessarily pure mutton, so I bought the mutton and cooked it myself. It tasted pretty good.
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Ingredients
Steps
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Mutton is easier to cut and cut into shreds when slightly frozen, so it is easier to cook
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Pour the egg white, ginger, five-spice powder, Sichuan peppercorns, salt and peanut oil into the chopped mutton and stir evenly
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Cover with plastic wrap and refrigerate for 2 hours
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I personally make rice according to my family’s population. This bowl of rice in my family is just right. Pour it into the pot and wash it out
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Still use this bowl to measure the water, one bowl of rice and one bowl of half water, so that the steamed rice will not stick or dry out
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Turn on the cooking mode, just wait for the rice to be cooked. When steaming the rice, cut the onions into strips and set aside. I forgot to take a photo
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Preheat the electric baking pan and add oil
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Pour the marinated mutton into the electric pan and stir-fry until cooked. Because it is chopped finely, it cooks quickly
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When the mutton is almost fried, pour the steamed rice into the electric pan and stir-fry
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When stir-frying is almost done, add the prepared onions
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Then keep stirring to prevent the rice from getting mushy. If it is not too salty, add some salt
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Stir-fry the onions until they are cooked. You don’t need to stir-fry them too much, otherwise they won’t taste good. At this level, the onions are not rotten and not spicy anymore. Add some cumin at the end. You don’t need to add it according to your personal taste
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Finished product pictures
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Pair it with some spicy radish, which is appetizing and nutritious
