Authentic Sichuan and Chongqing Delicacy——xiao Bacon Pea Rice
1.
Wash the rice, put it in a boiling pot, pour in an appropriate amount of water, 2-3 cm higher than the rice.
2.
Boil the rice until it is 7 minutes cooked, drain the rice, and use the rice soup for other purposes. You can drink it as you like.
3.
Wash the peas
4.
The bacon is cooked ahead of time.
5.
Shred or dice cooked bacon.
6.
Put an appropriate amount of peanut oil in the wok, heat up, pour in the diced bacon and stir fry until spitting oil.
7.
Then pour in the peas, stir-fry evenly, add an appropriate amount of salt, and stir-fry well.
8.
Add a small amount of clean water, and the water surface should be about 2 cm above the bottom of the pot.
9.
Spread the drained six to seven minutes of cooked rice loosely on the peas. After spreading, use chopsticks to the end, insert a few chopsticks into the eye, and cover the pot.
10.
After medium and large fire SAIC, switch to medium and small fire, and pay attention to whether the water vapor at the bottom of the pot is drying. Remember not to burn it.
11.
About 8-10 minutes, open the lid, insert the rice a few times with chopsticks, and blow a few breaths. If the steam can pass through the rice easily, the breath is strong, it proves that the rice is 箜All right.
12.
Mix the vegetables and rice in the pot, and you are ready to eat. When eating, you can just use the previously drained rice soup, so the nutrition is not lost. You can save food even with such a meal.