I am a standard northerner, but love to eat southern smoked bacon, often bought online to eat, pig's blood meatballs have seen a lot of times, has not dared to buy, because of the waxed pig's intestines really make me regret for a long time until now, really not accustomed to eating, and other do not dare to try, and finally a few days ago, drummed up the courage to buy a couple of smoked pig's blood meatballs, because of the recent more fan of rice cooker rice casserole, so do so, the reason is very simple, save time, don't care about it, the rice cooker will take care of everything, and delicious. The reason is very simple, save time, don't care about it, rice cooker will take care of everything, vegetables and rice out of a pot, and delicious can not be stopped, the following let's look at how to do it. I'm a northeastern people taste heavy, seasoning you can add or subtract as appropriate.

Materials

Main ingredient: pig's blood balls 500g, round onion 100g, 400g rice;

Accessories: oil, salt, chicken essence 5g, pepper 5g, onion moderate, ginger moderate

Onion pig's blood balls casserole

1

All the ingredients according to personal preferences, cut up and wait for use.

2

Heat the pan and cool the oil, I used corn oil.

3

Choke the pan, fragrant pinch.

4

Put in the pig's blood meatballs, stir-fry until the water evaporates, and the outside is charred and the inside is tender.

5

Put in the round onion, stir-fry a few times, add salt, pepper, and continue to stir-fry until the round onion is slightly wilted.

6

Put the sauteed pork blood balls and onions into the rice cooker.

7

Add the washed rice, water, and chicken broth to the rice cooker, and mix well with a spatula to prevent the rice from separating into two layers when it's done.

8

Done, and then with a plate of their own sun after mixing the good radish strips pickles, start it.

Tips

This dish I do not greasy, I use corn oil, and rice and vegetables into the pot must be stirred evenly, you can also try to do to see.