Accessories: sausage, potatoes, carrots, asparagus, persimmon peppers, olive oil, soy sauce, soy sauce

1. All vegetables are washed clean, peppers cut into chunks, carrots, potatoes, asparagus, cut into cubes and standby

2. cast-iron skillet washed and cleaned, wipe out the water, the bottom of the pan and walls of the pan brushed with a layer of oil

3. rice washed clean into the cast-iron skillet. Add the right amount of water (about one's forefinger put down vertically, the water surface to the first one-half of the forefinger a little bit on the top)

4. Medium heat will be rice simmering for four or five minutes to see the gurgling bubbles, the sausage, potatoes and carrots into it, change the heat and continue to simmer for ten minutes

5. Ten minutes after the pan is uncovered, poured along the walls of the pan two tablespoons of vegetable oil (olive oil is better), gently rotate the cast iron pan to let the oil, the oil is very good, and the oil will be very good, and then the pan is very good. Gently rotate the cast iron skillet so that the oil flows evenly to the bottom of the pan and simmer for another three minutes

6. Add the peppers and asparagus, pour in the sauce (seasoned with soy sauce + dark soy sauce + a little oyster sauce), simmer for two minutes, turn off the heat and continue to simmer for another three minutes, and then it's ready to eat