Review

Hand-cooked rice is Xinjiang cuisine, the main raw materials are fresh lamb, carrots, onions, clear (sheep) oil and rice. The practice is to first chop the meat into small pieces and fry it in a pan, then put onion and carrots in the pan, and put some salt and water as appropriate, wait 20 minutes, then put the washed rice into the pot, do not stir, forty minutes later, the pilaf is cooked. The cooked pilaf oil is bright and fragrant.