The recipe for hand pulled rice in Xinjiang

Health benefits

Lamb: Protecting the nervous system

Onion: Regulating Qi

Carrots: Clearing heat and detoxifying

Ingredients and materials

1000 grams of lamb meat

1 onion head

3 carrots

5 cups of rice

10 grams of salt

50g of oil

2 tablespoons of soy sauce

5 grams of sugar

3 pieces of bulk material

20 Sichuan peppercorns

2 spoons of cooking wine

2 tablespoons oyster sauce

1 tablespoon cumin

The recipe for hand pulled rice in Xinjiang

1. Add lamb to boiling water to remove blood and foam.

2. Wash carrots and onions for later use, blanch lamb in water and wash for later use.

3.Cut carrots and onions and set aside for later use.

4. Heat the oil pan and add sugar and seasonings.

5. Stir fry lamb in a wok, add cooking wine, soy sauce, oyster sauce, salt, and ginger.

6. Wash the rice and set it aside for later use.

7. After adding onions and carrots, add enough water to stew the rice.

8. After the pot is boiling, add rice and taste it. If you like cumin, you can add some seasoning sauce. Put the wok into a pressure cooker and simmer until cooked. It is best to choose the best gear for stewing meat (using a pressure cooker is to avoid the bottom of the pot being burnt, which affects the overall effect).

9.Is a pot of delicious hand pulled rice ready? What I am making is a quantity for 8 people. For those with fewer people, I can cut them in half according to my ingredients, and everyone can adjust freely

Tips

Choose a pressure cooker to avoid sticking the bottom of the pot;

The amount of water directly affects the degree of dryness and thinness, so it is important to pay attention to the water level of the rice. If the water level of a pressure cooker is not very high, it can be slightly lower than that of an electric rice cooker.

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