Name: Braised Rice Jelly with Minced Meat
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g pork; 250g Jelly; 100g celery; Some ginger; Some shallot; Some Pixian Douban; Some Soy sauce; Some pepper powder; Some Delicious; Some Chicken Bouillon Powder

Braised Rice Jelly with Minced Meat

1. Wash the rice jelly and cut into small pieces, set aside

2. Wash the celery without removing the leaves, cut into inch pieces, and place the celery stalks and leaves separately

3. Chop ginger into minced pieces, cut into small pieces

5. Pixian watercress appropriate, chop the watercress into the final shape, set aside

6. Chop half-fat lean pork into minced meat

7. Put a small amount of water in the pot, bring it to a boil, then put the rice jelly, keep it on high heat and boil it, and then boil it for 2 minutes. It's more flavorful. Don't pour the water of the burned rice jelly, put it aside for later)

8. Put an appropriate amount of oil in the wok (it can be a little more, just like mapo tofu, more oil will look more oily), heat the oil to 5 minutes, add the minced pork, and fry the minced meat until small pieces. , You can add green onion, ginger and pepper powder to fry them until they are cooked, then add watercress, fry the red oil and flavor, put appropriate amount of light soy sauce and Meijixian for seasoning, stir-fry evenly

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12. Then put down the celery stalks and fry out the scent of celery

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14. Pour in the prepared rice jelly, continue to stir fry, stir and fry the rice jelly evenly

15. Add the boiling water of the rice jelly that has just been cooked. Add the water until the vegetables have just been submerged. Turn on high heat and cook until there is shrinkage. Turn to medium heat and continue to cook. This way the rice jelly will be more flavorful (being burning) In the process, you must turn over the dishes more to prevent the rice jelly from burning and sticking to the pan)

16. The water is collected in the pot, adjust to small water, put in celery leaves, green onion leaves, chicken essence, continue to stir fry a few times, you can get up the pot

17. The flavor of rice jelly and the fragrance of celery are really good for a meal. You can try it

Tips:
The rice jelly must choose the better one, and the taste will be more comfortable. The celery must choose the local kind of parsley, the western celery has no fragrance, so that the burned taste will have a strong celery taste, pork chop Remember not to add glutinous rice flour, otherwise it will not be scattered. In the process of adding water and boiling, turn the pot more, because the rice jelly is too easy to burn, this must be paid attention to. Celery leaves and green onion leaves are starting The pot is just put. Basically that's it, I hope you can make it more delicious