Squid Rice
1.
Cut the pork belly and squid into strips, and shred the rutabaga and carrot. Wash the clams, chop the chopped green onions and set aside (two-thirds boil the onion oil, one-third cook in the pan).
2.
The water in the pot is boiled and put in the clams, and the clams open their mouths to take out the clams.
3.
Heat the pan with oil, simmer the shallot oil on a low heat, and pour it into the container
4.
Add a little oil to the pot of simmering green onion oil, add pork belly and stir fragrant to get the oil
5.
Add chopped green onions and cook until fragrant
6.
Pour in squid and clams and stir fry
7.
Add appropriate amount of old wine, soy sauce, a little salt and stir fry for juice.
8.
Enlarge the head vegetable and carrot stir fry
9.
Cover the pan for about 2 minutes to allow the vegetables and seafood to fully juice, and add a little chicken essence.
10.
Add the cooked rice and coat it with vegetable juice evenly. (I want to remind you that when you cook rice, put a little less water than usual so that the fried rice will become grainy and not sticky, because the vegetables will also be juicy)
11.
Pour the boiled scallion oil along the side of the pot and stir fry for a while on low heat. Stir-fry the vegetable rice evenly.
12.
A fresh and distinct fried vegetable rice with a green onion fragrance. How many bowls you can eat [Gluttonous]
