Quick and Delicious-potato Ham Stewed Rice
1.
Dice potatoes and Xuanwei ham separately, and separate the fat and thin pieces of Xuanwei ham. Prepare 4 bowls of hot rice. If the thin part of the ham feels too salty, it can be soaked in water half an hour in advance.
2.
Put a small amount of oil in the pot and heat it to 70% heat, then add the Xuanwei ham fat part and stir fry until golden brown and a lot of fat comes out
3.
Add the lean part of the ham and fry until the color changes
4.
Put the potatoes in the pan and stir evenly
5.
Add water to just submerge the potatoes and ham
6.
Cover the rice evenly on the potatoes and ham
7.
Cover the lid and simmer on high heat for 15 minutes until the moisture is absorbed
8.
After mixing well, add appropriate amount of salt and chicken essence according to personal taste
9.
Put in a bowl
10.
The best side dish is wild chicken fir
Tips:
Since it is Yunnan cuisine, it is naturally best to pair with Yunnan specialty: Xuanwei ham. When the ham is marinated, the salty taste will be quite different due to the difference in the process. You can consider soaking it in water for half an hour before making the salty ham to relieve the salty taste.
If you like potatoes but don’t like meat, you can reduce the amount of Xuanwei ham to 100 grams. In fact, you don’t need to worry about the amount of ham. You can change it according to your taste.
If you have plenty of time, it’s best to fry the potatoes until golden brown, which will taste better.
The most authentic way to stew is not rice but rice, but that requires stricter control of the amount of water and heat, so generally you use the rice cooked on the same day to eat at home, which can speed up the time and is not easy to batter or mix. It is recommended The rice is cooked a little harder, because the rice will absorb a lot of water when the rice is braised, and it will become softer
