The practice of stewing potato rice in copper pot is to cook the rice in an electric cooker, cut the ham into pieces, cut the potatoes with a hob, add oil to the pot, pour the cut potato pieces at 70% oil temperature, fry them in a hot pot with lard at 50% oil temperature, pour the fried ham, rice, fried ham and potatoes, mix them together, simmer 15 minutes, and take out the pot.

The raw materials of copper pot potato stew rice are rice, salt, Xuanwei ham, rapeseed oil and lard.

The specific steps are as follows:

1, cook the rice with a rice cooker first;

2, diced ham;

3, potatoes are rolled and cut;

4, put oil in the pot, 6-7 into the oil temperature;

5. Pour the chopped potato pieces and fry for 6 years;

6, lard hot pot, when the oil temperature is 50%, pour the ham and fry;

7. Cooked rice mixed with fried ham and potatoes;

8. Simmer on low fire 15 minutes;

9. Weigh the tray.