Homemade Lamb Hand-Pulled Rice Method

People from Xinjiang make mutton hand-pulled mutton rice does not use many seasonings,onions, honey carrots, salt and grapes,from Xinjiang. These are the features of Xinjiang. Different from how we makebraised mutton,it will add some scallion ginger,red dates, dried tangerine peel, star anise,tomatoes,etc. to remove the fishy smell and enhance the flavor. If you don't emphasize the word "authentic," or if you have a limited tolerance for mutton's fishy smell, or if the mutton isn't as good from Xinjiang, you can adjust according to your taste and actual situation, making it into your own style and calling it "braised mutton rice."Ingredients Main ingredients:300g of mutton, 260g of carrots,

　　150g of onion, 40g of raisins, 400g of rice, oil and salt to taste, 10g of ginger.

Steps 1. First, soak the frozen mutton in water to thaw and leach out the bloodwater, reducing the fishy smell; this should take at least 2 hours. 2. Prepare the supporting ingredients: carrots, onions, ginger, raisins.3. Cut 300g of mutton into large pieces, separating the fat from the lean meat; chop the ginger and slice the carrots and onions; soak the raisins for 10 minutes to remove any dust. 4. First, fry the fatty part of the mutton over low heat until oil is released.

5. Then add the lean meat and stir-fry.

Note: If too little oil is released, you may need to add a bit more oil.6. Stir-fry until the meat changes color, then add ginger and onions and stir-fry until fragrant. 7. Add the carrots and stir-fry.

8. Continue stirring until the carrots are soft and have released their red oil; season with salt to allow carotene absorption.

9. Spread clean rice on top of the vegetables, add about 1.3 times the amount of water as rice, cover the pot and boil for a few minutes, then reduce heat and simmer for about 20 minutes.

10. After the time is up, remove the lid,

riceis already fully cooked; add raisins, turn off the fire, and let it sit for a few more minutes.

11. Before serving, sprinkle some chives to enhance flavor and color.

Tips

1. Do not cut the meat or vegetables too small, as they will be hard to find after cooking.

In some places in Xinjiang, the meat is not cut into small pieces; it is cut before serving after cooking.

2. The rice should not be soaked; just wash and clean it. This way, the rice grains retain their Q texture.Rice is cooked. Add raisins, turn off the heat and let it sit for a few more minutes. Before removing from heat, stir in some garlic chives. This enhances flavor and color.

Tips

1. Don't cut meat or vegetables too small; they won't be identifiable after simmering. In some parts of Xinjiang, meat is not chopped before cooking; it's sliced after the rice is cooked.

2. Do not soak the rice; just rinse it clean to maintain a firmer texture.