Ingredients for Electric Rice Cooker Lamb Hand-Pulled Rice:
– Lamb/Beef: 500g
– Yellow Carrot: 300g
– Carrot: 100g
– White Onion: Half
– Rice: 2 cups
– Raisins: 1 handful
– Salt: 1 tablespoon
– Cumin Powder: 1 teaspoon
– Oil: 3 tablespoons
– Sichuan Peppercorns: 1g
Steps for Electric Rice Cooker Lamb Hand-Pulled Rice:
1. Clean the skinned lamb, remove excess fat, place in a pot with water and ginger slices to cover the lamb, and boil for 15 minutes.
2. Skim off the foam during boiling, as the lamb broth will be used to soak the rice and cook it later.
3. Remove the cooked lamb, cut into small pieces, and reserve the broth.
4. Wash the rice and soak it in the lamb broth for half an hour.
5. Cut the onion, yellow carrot, and carrot into thick strips and set aside.
6. Heat oil in a pan over medium-low heat, add lamb fat to fry until fragrant and render the oil, then remove when the fat pieces shrink.
7. Add Sichuan peppercorns, stir-fry briefly until fragrant, then strain out.
8. In the peppercorn-infused oil, sauté the onion until fragrant, then add carrots to soften and release aroma.
9. Add the lamb to the pan with 1 tablespoon of salt and 1 teaspoon of cumin powder, stirring evenly.
10. Transfer the cooked carrots and lamb to the electric rice cooker, spread the soaked rice evenly over the vegetables, add enough broth to level with the rice, sprinkle with raisins, and cook on the rice setting for 30 minutes.
11. Open the lid, mix well, and serve.
Cooking Tips for Electric Rice Cooker Lamb Hand-Pulled Rice:
1. Replace lamb with beef if preferred; the method remains unchanged.
2. Taste while hot after cooking; add a little more salt if not salty enough and mix thoroughly. Cooking requires skill, and each of my recipes has tips—search for “French Cuisine” to view my recipes directly!
