Lamb Pilaf

1. Rinse the meat and let it dry. Wash and peel the carrots.

2. Cut carrots into thick shreds like chopsticks, but if they are too thin, they will melt when stewed.

3. Shredde the onion.

4. Pour a little more canola oil into the pot, add half of the onion deep fry sesame oil, fry the onions until golden brown, and remove.

5. Pour in the lamb and stir fry until dry.

6. Pour in the remaining half of the onions and continue to stir fry.

7. Pour in carrots, add a little salt first, and add some base flavor.

8. Stir fry until the carrots become soft.

9. Add water, just cover the meat and simmer over medium heat for 20 minutes.

10. Pick out the meat, pour the vegetables and soup into a pressure cooker, and season with salt.

11. Pour in the cleaned rice and lay it flat on the vegetables without stirring. The water level is at the same level as the meter. Pay attention to washing the rice several times until the water is clear, so that the steamed rice is more loose.

12. Spread the meat flat on top of the rice, cover the pot and press the cook button.

13. When time comes, sprinkle a handful of washed raisins.

14. Stir evenly.

15. Mix a small cold dish and cut a plate of cantaloupe.

A delicious meal that satisfies one's craving.