How to make Xinjiang pilaf

Friends are made through getting along with each other, and in the process of becoming friends, visiting each other’s homes is naturally inevitable. It would be really "shameful" if you don't have a signature dish. Of course, you don’t have to worry, because today I will teach you all the techniques on how to make Xinjiang pilaf.

1.1 While the lamb chops are cooking, cut the carrots into thick strips and the onions into shreds.

2.2 Put the lamb chops in cold water, skim off the foam after boiling, add star anise, bay leaves and other ingredients, simmer for about 20 minutes, add appropriate amount of salt to taste

3.12 Wash the mountain rice and set aside (see, it is red~)

4.21 Carotene is fat-soluble. Heat the pan with cold oil. When the oil is 60% hot, add the carrots and fry until they are soft.

5. Stir-fry the onion shreds until fragrant

6. Take out the lamb chops and put them into the pan and stir-fry for a while, season with appropriate amount of salt

7. Spread the mountain rice evenly on top (I also put some peas to make it look better)

8. Pour in the mutton stew soup until it slightly covers the rice. The ratio of soup to rice is about 1.3:1

9. Cover the pot and cook over medium-low heat for about 20 minutes (you can open the lid to check if the soup is dry), then turn off the heat and simmer for 5 minutes

10. Use a spoon to mix the rice from bottom to top.

11. The last step: Serve and enjoy! ! ! (Put two pieces of grapefruit to relieve the greasiness. The authentic Xinjiang pilaf is served with kimchi.)

The detailed method and steps of Xinjiang pilaf have been introduced. After understanding the necessary steps, all you have to do now is to put it into practice. Believe in yourself and start practicing.