Beef Claypot Rice
by Ling Boxian
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Soak the rice for half an hour in advance.
2. The beef has been cut when you buy it at the market, and all the ingredients are washed first, the celery leaves and the ginger peeled.
3. The beef has been cut when you buy it at the market, and all the ingredients are washed first, the celery leaves and the ginger peeled.
4. Cut red pepper and ginger into thin strips, dice celery, add beef, and add cornstarch, light soy sauce and MSG and mix well.
5. Finally, add raw oil to the marinated meat to lock in the seasoning.
6. After the rice is soaked, pour out the water, add the same amount of boiling water as the rice, and turn on a high fire.
7. After the rice is boiled, switch to a small fire.
8. Boil until the rice collects water.
9. Add meat and spread it flat in the middle. Don't pour excess soup and sweat on it, for fear that the rice will be sticky. Still burning on a small fire.
10. Cook until the meat on the surface changes color, open the lid and turn over the raw meat underneath.
11. When the water in the rice cracks in the pot is quick to dry (the sizzling noise in the pot becomes smaller), screw the fried rice noodles into the side of the pot.
12. Put the lid on and tilt the pan in four directions, and cook for about one minute on each side. Only a few sides of the pan will be fried evenly.
13. After cooking all sides, put it on a plate without opening the lid.
14. Add oil in a hot pan and stir-fry the kale.
15. Stir-fry the vegetables until they are almost cooked, add MSG and salt.
16. Set aside the meat in the pot and add the vegetables.
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