1. First, wash the rice with water, and soak it in water 1.5 times the volume of the rice; then cut the vegetables and pickle them with salt and light soy sauce for preparation.
2. Cut the bacon into thin slices, and cut the ginger into shreds for later use.
3. Cut the potatoes into strips, and pour the oil and potato shreds on the pickled vegetables in a frying pan until they are colored.
4. The bottom oil of the frying pan does not need to be cleaned. Pour the soaked rice and water directly into the cover, boil on high heat, and gradually adjust the fire power until the water is immersed in the rice and the medium and low heat is 5 minutes later, then pour the bacon and ginger into the pot and steam 6 minutes.
5. Then put the pickled vegetables in the pot and steam for another 3 minutes.
6. Pour oyster sauce and light soy sauce before serving to increase the umami taste.
7. Then stir, or stir while eating.
8. Began to eat
9. The cast iron pan is non-stick in the whole process and is very easy to clean.
10. Try it for the first time, and you're done.
Tips:I have used enamel pots and ceramic pots to make claypot rice. I like the taste of mixing rice and vegetables. The meat is immersed in the rice, and the umami taste of light soy sauce and oyster sauce can be brought into full play in this rice.
