Xinjiang hand-pulled rice

Method

1. 01

   Step 1

   Blanch the mutton in boiling water to remove blood and foam.

   

2. 02

   Step 2

   Wash the carrots and onions and set aside. Blanch the lamb and then wash it and set aside.

   

3. 03

   Step 3

   Chop the carrots and onions and set aside.

   

4. 04

   Step 4

   Heat the oil in a pan and add sugar and seasonings.

   

5. 05

   Step 5

   Stir-fry the mutton in a pot, then add cooking wine, light soy sauce, oyster sauce, salt, and ginger.

   

6. 06

   Step 6

   Wash the rice and set it aside.

   

7. 07

   Step 7

   After adding onions and carrots, add water, just enough to cook the rice.

   

8. 08

   Step 8

   Once the pot boils, add the rice and taste. If you like cumin, you can add some to enhance the flavor. Transfer the rice from the wok to a pressure cooker and cook until done. It's best to select the stewing setting (using a pressure cooker prevents the bottom from burning, which would affect the overall result).

   

9. 09

   Step 9

   A delicious pot of pilaf is ready! I made enough for 8 people. If you're making fewer people, just halve the ingredients. Feel free to adjust the recipe as needed.