I am used to eating rice as my staple food, and I like the crispy rice crust very much. Do you know the crispy rice crust? It is produced on the surface where the rice meets the pot, in fact, it’s semi-burnt rice. It tastes a little hard, but crisp and fragrant. There are many ways to cook rice in China. Now I will try to cook rice with mutton. The mutton and ingredients are infused into the rice and rice crust, and the taste is fantastic.
Wash and soak rice for about half an hour. Cut carrot and potato into strips. Shred onion and set aside.
Chop the mutton to pieces, heat with cold water together. When the water boils and bubbles, remove the mutton and place on a plate. This step is in order to remove the odor of mutton.
Heat the wok, pour in the oil, add the onion, fry until fragrant, add the radish, potatoes and mutton stir-fry.
Add 1 tablespoon salt and 2 tablespoons soy sauce to bring to a boil.
Brush the bottom of the pot with cooking oil, then into the rice and 1 bowl of water, into the Onions, carrots, potatoes and mutton which were fried prev step. The ratio of water to rice is 0.9:1, the water of onion and radish will come out after braising, so you don’t need to add too much water. Sprinkle with raisins to taste additional.
Bring to a boil over high heat and then reduce the heat in half, simmer for 30 minutes.
The delicious mutton rice is ready. It smells good.