Steps of making braised rice with kidney beans and potatoes

1. Cut the pork belly into fingernail-sized dices, stir evenly with cooking wine, light soy sauce, dark soy sauce, and pepper, and marinate for ten minutes. About five minutes.

2. Cut the kidney beans and peeled potatoes into small pieces the size of a fingernail and set aside. Chop onion, ginger and garlic into mince and set aside.

3. Clean the rice, put it into the rice cooker, use the same amount of water as you usually use to cook rice, and soak it for fifteen minutes. Then start the rice cooking process.

4. Heat the pot, add oil, fry the peppercorns and aniseed until fragrant, take them out, add the marinated pork belly, stir-fry until the oil comes out, add the onion, ginger and garlic, continue to stir-fry, stir-fry The aroma of meat comes out.

5. Add the kidney beans, add salt, stir-fry until the kidney beans are flavored, then add the potato cubes, then add light soy sauce (salt), until the outer layer of the potatoes is covered with oil and the surface is slightly cooked. Can. According to personal taste, it is slightly saltier than usual.

6. At this time, the rice in the pot is at a full boiling stage. Spread the flavored kidney beans, potatoes, pork belly on the surface of the rice, cover the pot, and continue to simmer the rice. When the rice is cooked, open the lid and stir evenly.