Lamb Chop Pilaf

Wash an appropriate amount of rice clean, and soak it for an hour in advance.

Cut the green onions into sections, slice the purple onion, and cut the carrot into strips.

Cut the potatoes into medium dice, put them in an oiled pan, sauté over low heat until the skin is slightly browned, then remove and set aside.

It is best to cut the lamb chops into sections and soak them in clean water for half an hour, then wash them thoroughly and blanch them briefly in boiling water. (You can also skip blanching: stir-fry salt and Sichuan pepper until hot, let it cool, then evenly rub it on the lamb chops for half an hour, and then wash them thoroughly).

Then wash it clean and drain off the water.

Pour an appropriate amount of peanut oil into the wok, add the onions, and stir-fry until fragrant.

Pour in the lamb chops and stir-fry, add cooking wine, and an appropriate amount of salt.

Add the carrot sticks and stir-fry for a while, then pour in enough water to just cover the lamb ribs, plus an extra two fingers' height of water, and simmer for about 30 minutes. Then place the soaked rice and diced potatoes on top of the lamb ribs, without turning the ribs. Then simmer over low heat until the rice is almost cooked, add the raisins, and use chopsticks to poke several holes in the rice to release steam and help it cook evenly. It should take about 10-12 minutes.

Deliciousness is actually very simple. 😋