1.

Mince the small onion, slice the ginger, and cut the red pepper diagonally into large pieces.

2. Peel the wild rice and cut it into large pieces with a hobnail.

3.

Pentacostal meat cut into large pieces, frying pan poured into the appropriate amount of oil, large fire burned to 60% hot, change the fire, in turn, down into the ginger, star anise, cinnamon, Pentacostal meat, a few minutes of refining, to Pentacostal meat in the skin of the oil is refined out.

4.

Add cooking wine, rock sugar, old soy sauce, simmer for 2-3 minutes.

5.

Add wild rice and stir-fry well, add salt, half a pot of water, stir-fry well, change to high heat and bring to a boil, then turn to medium heat to simmer.

6.

The water collected to eighty percent dry, down into the red pepper flakes, turn the fire dry, start the pot with a small amount of chicken seasoning can be.

Braised wild rice practice tips

Last plate, sprinkled with green onions, bright and attractive braised wild rice is ready.