Carrot lamb porridge

Practice steps

1: Soak the rice in water for 30 minutes after washing in advance, peel and cut the carrots into pieces or rub them into thin wires with a mold.

2, put enough water in the pot, after boiling into the soaked rice, boil, stir with a spoon to avoid rice sticking to the pot, turn the low heat and cover the porridge to keep the state of micro-open, the pot lid should leave an appropriate amount of seams to avoid porridge overflow, and constantly stir with a spoon, simmer for about 30 minutes, until the porridge becomes viscous.

3: Heat a wok, add oil, then add lamb stuffing and stir-fry, stir-fry and add ginger and cooking wine to stir-fry well.

4: Add shredded carrots and stir-fry well, when the carrots are soft, add a small amount of salt and stir-fry well.

5: Put the sautéed lamb carrots into the boiled white porridge, stir well, simmer for another 10 minutes over low heat, and finally season with salt and pepper.