Main Ingredients:
Lamb chops: 1 pound; Lamb meat: 0.5 pound; Rice: 500g.
Additional Ingredients:
Carrots: 2; Yellow carrots: 2; Onion: 1.
Seasonings:
Salt: appropriate amount; Rapeseed oil: appropriate amount.
Taste: Other; Cooking Method: Other; Time: One hour; Difficulty: Normal.
Detailed Steps for Cooking Yangrou Zhuafan (Lamb Rice)
Rinse the meat and pat dry. Wash and peel the carrots.
Cut the carrots into thin strips like chopsticks. If they are cut too finely, they will dissolve when stewed.
Cut the onion into thin slices.
Heat the rapeseed oil in a pan, pour in half of the onion and fry until fragrant and golden brown. Remove the onion from the pan.
Add the lamb meat to the pan and stir-fry until the moisture is evaporated.
Add the remaining half of the onion and continue to stir-fry.
Add the carrots, a little salt, and some seasoning for the base flavor. Stir-fry until the carrots are soft.
Add water, just enough to cover the meat. Cover the pan and stew over medium heat for 20 minutes.
Remove the meat, pour the vegetables and soup into a pressure cooker, and season with salt.
Wash the rice and pour it onto the vegetables, spreading it evenly without stirring. The water level should be level with the rice. Note that the rice should be washed several times until the water is clear, so that the cooked rice will be loose.
Spread the meat evenly on top of the rice, cover the pressure cooker, and press the rice cooking button.
When the time is up, sprinkle a handful of washed raisins on top.
Mix well.
Serve with a cold dish and a plate of cantaloupe.
Enjoy this delicious meal and satisfy your cravings.
