Sauteed Claypot Rice with Stir-fried Three Silks
1.
Mix the shredded pork with starch and light soy sauce, shred carrots, lettuce, dried bean curd, green pepper, smash the garlic, and chop the shallots. Bowl of juice: 1 teaspoon of oyster sauce, 2 teaspoons of steamed fish soy sauce, appropriate amount of water.
2.
Wash the rice and soak it in water for 1 to 2 hours, discharge it into the pot (a thin layer of cooking oil is brushed in the pot), add water that has just submerged the rice, press the cooking button, and when the button is skipped, place it and cook for 3 minutes For the sausage, press the cooking button again. When the button is jumped for the second time, pour a third bowl of juice on it, then cover it for 20 minutes, and then you can stir-fry the side dishes.
3.
Heat the shredded pork with cold oil, and fry it for ten seconds (the time is not too long, the surface of the shredded pork is broken), take out the shredded pork, and leave the bottom oil.
4.
Stir-fry the garlic diced on low heat, add shredded carrot, dried bean curd, lettuce, green pepper, shredded pork, stir-fry, add appropriate amount of salt, and add the remaining two-thirds bowl of juice.
5.
Stir-fry the side dishes and sprinkle with chopped green onion.
6.
Now you can boil the pot, sprinkle some chopped green onions on the sausage, and start eating.
Tips:
1. The shredded pork must be quickly fried out of the pot, otherwise it will be firewood.
2. The rice must be stuffy after the second key jump, at least fifteen minutes. Only in this way can the rice crackers come out.
