1. Wash the rice and soak it in water for 30 minutes. Peel the carrot and cut it into 1 cm dice. Cut the onion into the same size dice. Wrap the pepper, cumin powder and dried Hawthorn in the seasoning bag
2. Add enough water to the pot, add lamb chops and ginger slices, bring to a boil over high heat and skim off the foam
3. Continue to cook for 2 minutes and drain the mutton
4. Heat the frying pan, add a little vegetable oil, and add half onion to stir fry
5. Stir fry mutton for 2 minutes until the surface of mutton turns golden yellow
6. Add the soup of boiled lamb chop. The amount of soup is less than that of lamb chop
7. Mix in the right amount of salt according to your taste
8. Add proper amount of soy sauce
9. Put in the seasoning bag, cover and turn to medium low heat for about 15 minutes
10. Open the lid, take out the seasoning bag, and pour the diced carrot and the remaining diced onion into the pot
11. Add a small handful of raisins, continue to cook for 1 minute, pour the soup into the rice cooker, drain the soaked rice, spread it on the food ingredients, add water to the water consumption of two cups of rice, press the cooking button, and then stir the rice with a spoon from the bottom to the bottom