Lamb Pilaf

Rinse the meat and drain it, wash and peel the carrot.

Cut the carrots into thin strips about the thickness of chopsticks; if cut too thin, they will dissolve when stewed.

Cut the onion into thin slices.

Pour canola oil into the pot, a little more than usual, add half of the onions and fry them until fragrant, then remove the onions when they turn golden brown.

Pour in the lamb and stir-fry, cooking off the moisture.

Pour in the remaining half of the onion and continue to stir-fry.

Pour in the carrots, add a little salt first to enhance the base flavor.

Stir-fry until the carrots become soft.

Add water until it just covers the meat, then cover and simmer over medium heat for 20 minutes.

Pick out the meat, pour the vegetables and soup into the pressure cooker, and add salt for seasoning.

Pour in the washed rice and spread it evenly over the vegetables without stirring. The water level should be even with the rice. Make sure to wash the rice several times until the water is clear; this will make the steamed rice fluffier.

Spread the meat evenly over the rice, cover the pot, and press the cook button.

When the time is up, sprinkle a handful of washed raisins.

Stir evenly.

Mix in a small cold dish and cut a plate of Hami melon.

A delicious meal, satisfies cravings.