condiments

300 grams of beans

Pork belly150g

200g of rice

condiments

potato

1

carrot

Bangen

onion

one half

condiment

salad oil

1 spoon

salt

5 grams

soybean

5 grams

Cooking wine

5 grams

oyster sauce

5 grams

pepper

3 grams

Braised rice with pork belly and beans

1. Prepare raw materials, peel the peeled ones, wash them, and cut all raw materials into dices.

2. Heat the pot, add appropriate amount of salad oil, stir-fry diced pork belly, and season with cooking wine, soy sauce and pepper.

3. Add diced onion, diced potato and diced carrot, stir fry for a few times, then pour diced beans and stir fry evenly.

4. Add appropriate amount of oyster sauce and salt, stir well and turn off the heat.

5. Taomi, put it in the pot. Pour pork belly and beans together, add some water and stew the rice.

6. Optional pressurization 15-20 minutes, when the pressure is released.

Cooking tips

1, when I was a child, I heard my mother say that beans should be stewed with meat, which is a little fat, and pork belly is of course the best choice;

2. Now fry the pork belly in oil, which is not greasy. Braised rice with lard is especially fragrant.

3, soy sauce should be selected, don't use the color too dark or too light, too deep is not good-looking, too shallow to look at no appetite;

4, the amount of water should be moderate, my son's teeth are not good, and he is still correcting, so I am generally soft and rotten, with more water;

5. The pressurization time is also selected according to your own taste. I think this 15 minutes is enough. For the above reasons, it took me 20 minutes.