How to make authentic Xinjiang lamb pilaf (including air-dried beef version)

In normal times, we should pay attention to our daily diet. Only by eating well can we have a good body, and what we have will be meaningful. Some people may think that cooking by themselves is really troublesome. In fact, there are many home-cooked dishes that allow us to taste delicious food in a very short time. For example, the method of making authentic Xinjiang lamb pilaf (including air-dried beef version) is very simple.

1. Prepare materials

2. Separate the fat and lean meat of the mutton

3. Fry the fat first and fry it on low heat to get the mutton fat.

4. Reserve some mutton fat for frying mutton

5. When the mutton turns golden brown, add onion and carrot and stir-fry

6. Add water to boil and add dried beef

7. Add raisins

8. Add cumin powder

9. Add water to cover all the ingredients and cook on low heat for a while

10. Pour into the rice cooker

11. Add soaked rice

12. Add soup to cover the rice slightly (my father has bad teeth, so I added a little more water)

13. After the rice cooker is done, stir it evenly with a spoon and you can eat it.

14. Eat pilaf after finishing the meal. A cup of hot brick tea or salty milk tea is the best~

If you want to be healthy and have good skin in winter, you must learn how to make authentic Xinjiang lamb pilaf (including air-dried beef version). After making this dish, your appetite will become better and better. Remember to add white sugar according to your personal taste when making authentic Xinjiang lamb pilaf (including air-dried beef version), and the taste will become better and better.