Braised Pork Belly with Potatoes and Beans (colorful Braised Rice)
1.
A large bowl of rice, about four people, put it in the rice cooker after washing it, add the appropriate amount of water needed to steam the rice for half an hour, and then start steaming the rice. Control the amount of water, and you can eat less if you like to eat more crispy and refreshing. Add some water. If you like to eat soft and waxy, you can add a little more water.
2.
The time to soak the rice can prepare the ingredients to be used:
Wash the pork belly and squeeze the excess water, cut into small pieces, marinate with cooking wine, light soy sauce, dark soy sauce, and pepper for 15 minutes;
Peel and cut potatoes and carrots, and cut them into smaller pieces if they are eaten by children;
Onion diced
Wash the beans and break them off. I personally think that hand-breaking is better than cutting with a knife;
Cut green onion, garlic, and ginger into shreds.
3.
After the wok is preheated, add an appropriate amount of blended oil. When 70% is hot, add the marinated pork slices and stir fry to get the oil. Add the onion, ginger, garlic and continue to fry. Fragrant but not greasy.
4.
Put in the beans and continue to stir fry, add two teaspoons of salt and fry, turn to medium heat, so that the beans will taste initially;
Add the potato cubes, red carrot cubes and onion, continue to stir fry, add salt again, a small spoonful of cooking ingredients, and then pour in an appropriate amount of soy sauce to color, add half a bowl of boiling water, keep the heat on medium, so that the potatoes and red carrots are even The oil is soaked, and the surface is cooked.
This dish is saltier than usual, so you need to add more salt.
5.
After the rice is steamed, deflate and open the lid. Put the fried potatoes, beans, carrots, onion and pork belly on top. Cover the lid and continue to steam the rice. Choose a steaming time of about 20 minutes. After steaming, simmer for two minutes to complete! After opening the lid, the aroma is tangy. Use chopsticks to stir the rice and vegetables evenly. There is a surprise at the bottom of the pot. The crispy rice crust is especially delicious!
Tips:
The water content of the stewed rice should be controlled as much as possible. If the steamed rice is soft, there is no need to add half a bowl of water to the cooking. If the rice is hard, add more water to the cooking. The amount of water should be controlled according to the situation.
Add more salt to the stir-fry, because it needs to be added to the rice and stewed. After the stew, mix well with the rice and the saltiness will be moderate.
)
)
)
)
)
)
