lit. lamb’s leg bone with meat
|two small bowls|
|appropriate amount of gram|
How to make lamb shank fried rice in Xinjiang
Prepare the leg of lamb bones, wash them, and chop them up into large chunks to your liking, I like to take big bites of meat, so I chop up the chunks
Carrots cut into strips for later
Shredded onions, oil in a pan, a little more than cooking oil, low heat, add the onions, fry until the onions are browned and soft, remove all from the pan, oil left in the pan, turn up the heat, add the lamb bones, stir fry
Stir fry a little longer, browning the meat
Pour in the carrot sticks and sauté.
Sauté until the carrot sticks are soft and salt them.
Carrot sticks taste better fried.
Two small bowls of rice, add two small bowls of hot water, put them together in an electric pressure cooker, place the fried lamb bones and carrots on top of the rice and spread them evenly.
Cover the electric pressure cooker, steaming mode, after steaming natural pressure relief, open the pot, the meat bones, carrots and rice mix well, ready to eat. If you don’t have an electric pressure cooker, you can use rice cooker, after the first steam, press again after 20 minutes, after 10 minutes, open the pot. Just enough so that the lamb bones are more rotten.
Look at the finished product. It’s nutritious and delicious.
Xinjiang people like to gorge themselves on meat and actually eat a lot of it.
Serve yourself a little something, perfect.