Braised Pork Claypot Rice is a delicious dish that is loved by many people. Every time you think about it, you will salivate.

The preparation of this dish is also very simple. Generally, it can be done in about half an hour. However, you need to pay attention not to put too much water when simmering the rice. It is better to make it dry.

1. How to make Braised Pork Claypot Rice 1. Wash the rice and put it into the rice cooker and let it dry for 30 minutes.

2. Wash and cut the meat into pieces, marinate with cooking wine, salt, light soy sauce, and dark soy sauce.

3. Cut potatoes into cubes.

4. Dice the accessories and set aside.

5. Heat the oil in the pan (if you like oil, you can add more oil), add the meat and stir-fry until it changes color.

6. Put the rest of the ingredients, add salt, light soy sauce, dark soy sauce, and boiling water to cover the vegetables slightly.

Cover the pot and bring to a boil.

7. Pour the vegetables in the pot into the rice cooker. Use a little less water than usual for cooking and taste it for saltiness.

Start the rice cooker.

8. After the rice cooking indicator light goes off, stir the rice inside. It doesn’t matter if the bottom of the pot sticks. Cover the pot and keep it warm for 10 minutes. The rice will be easily shoveled out.

Tips: Use less water when cooking so that the rice will not stick to each other and will be dry and fragrant.

2. A simple home-style recipe for braised pork 1. Cut the purchased pork belly (the kind of lean meat and fat meat that have been stacked) into 1 cm squares (the thickness does not matter, just the length and width); 2. Put oil in the pot (

Add more), add a spoonful of sugar (white sugar is also acceptable) after it is hot (you can add more), and stir-fry until it becomes mushy (there should be thick smoke coming out of the pot at this time, don't be afraid).

Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not crush them), cinnamon, dried chili peppers, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes

3. Add an appropriate amount of salt, one spoon of dark soy sauce, 1/5 spoon of vinegar, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is covered by 3 mm, and bring to a boil over high heat (it starts to boil)

(The aroma will become fragrant); 4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very small and thick (if there is too much soup, you can reduce the soup over high heat, but stand aside and watch), add green pepper

(The kind of bell pepper that is not very fat), you can add some coriander, then taste it for saltiness, and simmer for another 3 minutes.