Ingredients: 2 cups of rice, potato 1, ginger slices, salt grams, water grams, half a taro, 200 grams of three-layer meat and 50 grams of bacon.
Steps of stewing rice in iron pot:
Step 1
Wash and slice three layers of meat and bacon, peel potatoes and taro and cut them into pieces (not too small)
Second step
Remember to heat the wok, pour a small amount of oil (soak the bottom of the wok), add three layers of meat, cover the pot with medium heat, and fry until the three layers of meat oil are forced out. (The middle needs to be turned over)
Third step
Remove all the excess oil and meat from the pan, put it in a nearby bowl for later use, add bacon, stir-fry for two minutes on medium heat, add diced beans and taro, stir-fry for one or two minutes, add washed and dried rice, add salt and stir-fry evenly. Boil water (the water should not exceed meters), cover the pot, cook for five minutes (you can taste the water with a spoon first), and then cook for fifteen minutes on low heat until the water is dry.
Fourth step
After cooking for five minutes, if you find that the rice is still hard and there is no sign of maturity, you should continue to add appropriate amount of boiling water or cold water to continue cooking.
Step five
There is no need to put oil in the pot. When it is hot, add the diced sausage and stir fry slowly until the oil comes out and the fat part becomes transparent. Then add peas and mix well. Turn off the heat.
Step 6
At this time, the rice has been steamed, pour the pea sausage on the rice and mix well, then cover the heat preservation button and stew for five minutes.
The most important tip: you don't need to put salt and any seasoning. The sausage has enough fat and taste, and the peas are soft, waxy and tender, which is very delicious.
Then attach an ancient stew in the picture below. Braised rice in iron pot can be put directly in the pot if it is not finished. Never burn it! The next day there will be a rotten smell, a faint sour taste.