2. Put the rice in the pot with cold water. Pay attention to stirring from time to time in the process of cooking, which is easy to stick to the pot. After boiling, turn to low heat.

3. Cut the green beans into small pieces. You can also use cowpea.

4. Cut the potatoes into small pieces and water them once, otherwise there will be starch and it will stick to the pot easily.

5. Cut ginger and pork leg into small pieces.

6, hot pot cold oil, oil is a little more than usual cooking, burn until the oil smokes slightly, add pork legs and ginger, stir fry until the meat changes color.

7, add soy sauce (recommend Lee Kum Kee straw mushroom soy sauce, Lee Kum Kee's seasoning is great! ) and salt, put more salt, only add salt once, this time the salt includes the salt content of all vegetables and rice.

8. Add mung beans and potatoes and mix well.

9. At this time, the rice is basically cooked to eight, and the rice is put into the pot with a colander. Save the rice soup for drinking.

10, cover the pot, turn off the fire, and the mung bean dry rice will be out of the pot in a few minutes.

1 1, cooking mung bean dry rice according to the above method will not stick to the pot.