Xinjiang lamb and rice dumplings

1. Prepare lamb, onions, and carrots. Cut carrots and onions into thick shreds. Cut the lamb into large pieces. If you like to eat meat, you can add more. Adding fatty meat will make it more fragrant, oily, and have a better taste. Soak the rice in cold water for 2 hours. This can avoid undercooked rice during stewing.

2. Put the lamb into boiling water, bring to a boil, remove the meat, and rinse with cold water.

3. Put oil in the pot, twice as much as stir frying. Add lamb and stir fry slightly, add water, and cook the meat. After boiling, reduce the heat and simmer for half an hour. Add salt in the middle to enhance the flavor. Remove the meat and leave the soup in the pot.

4. Spread the sliced carrots and onions on the bottom of the pot, then add the meat, and finally spread the rice. The water should not exceed meters. Don't drink too much water, otherwise the rice will be too soft.

5. Over high heat, gradually reduce the heat and let it simmer for about 40 minutes.

6. Finally stir and remove from the pot.