Braised Rice with Peas and Sticky Rice
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. After removing the shells of the bamboo shoots, cut off 1/3 of the old roots. There is not much left. Blanch the bamboo shoots and cut all the ingredients.
2. After the oil pan is heated, fry the fat bacon or ham first to force out its oil. It is fragrant and transparent until it becomes transparent.
3. Stir the lean ham and sausage together, as well as the lean meat, then pour in the bamboo shoots, carrots and peas and stir well, then put the rice in;
4. Add water, the water has covered all the ingredients, just one index finger knuckle higher, this rice can be a little bit less water, if you cook too much, just visually inspect it.
5. Bring the high heat to a boil, take off most of the water while boiling it for three to five minutes, add salt and stir well and turn the gas to a low heat to simmer slowly; in the meantime, turn the pot from time to time, forgot to mention, this rice is cooked in an iron pot.
6. Simmering for about twenty minutes is almost done.
