The raw materials of pilaf are fresh mutton, carrot, onion, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces, fry it in clear oil, then fry the onions and carrots in a pot, and add some salt and water appropriately. After 20 minutes, backwash the soaked rice and put it into the pot without stirring. After 40 minutes, grab the rice and it will be cooked. The cooked pilaf is shiny and shiny. Delicious and delicious

The production process is as follows: firstly, the mutton with bones is cut into walnut-sized pieces, fried in clear oil, then added with carrots, onions and seasonings, stewed until it is five or six times ripe, then the washed rice is put on the meat, poured with water and cooked with slow fire. Sometimes dried apricots, raisins and papaya are also used to make pilaf. This is a delicious meal for the guests.

Radish is the core of pilaf, and many people call it "ginseng", which has pharmacological effects of invigorating qi, promoting blood production, promoting fluid production to quench thirst, calming nerves and improving intelligence. Onions are also an essential condiment in pilaf.

Pilaf is a very nutritious food, but it is real. Sheep oil, onion, carrot and rice are all supplements containing various vitamins, especially carrots, which are called "small ginseng" and "ground ginseng". Cooking with such raw materials is of course a big supplement.