Do you know how to make braised pork clay pot rice at home?

Braised pork clay pot rice is a delicious dish that is loved by many people. I feel drooling every time I think of it. This dish is also very simple to prepare. Generally, it can be done in about half an hour. The only thing you need to pay attention to is that you must not put too much water when steaming the rice. It is better to keep it a little drier.

1. How to make braised pork rice

1. Wash the rice and put it into the rice cooker and let it dry for 30 minutes.

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

3. Cut potatoes into pieces.

4. Dice the ingredients and set aside.

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

6. Add the remaining ingredients, salt, light soy sauce, dark soy sauce, and boiling water to slightly cover the ingredients. Cover the pot and bring to a boil.

7. Pour the vegetables in the pot into the rice cooker, use less water than usual and taste the saltiness. Start the rice cooker.

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

Tips

Use less water when cooking so that the rice grains will not stick together and will be dry and fragrant.

2. Simple braised pork recipe

1. Cut the pork belly you bought (the kind with lean meat and fat layered) into 1 cm squares (the thickness doesn’t matter, only the length and width);

2. Put more oil in the pot, add a spoonful of sugar (white sugar is also fine) after it is hot (you can put more), and stir-fry until it is sticky (the pot should be smoking at this time, don't be afraid). Add the chopped meat and seasoning (thick slices of ginger, cloves of garlic (do not crush them), cinnamon, dried chili peppers, star anise, orange peel (not tangerine peel)), and stir-fry over high heat for three minutes, until the meat turns dark red;

3. Add salt, 1 spoon of dark soy sauce, 1/5 spoon of vinegar, 1/2 spoon of sugar, 2 spoons of cooking wine, 1/2 spoon of chicken stock, and broth (cold water is also OK) until the meat is covered by 3 mm, and boil over high heat (it will start to smell fragrant);

4. Pour into a stew pot and simmer on low heat for 1.5 hours. At this time, the soup should be small and viscous (if there is too much soup, you can increase the heat to reduce the soup, but stand by and watch). Add green peppers (not the fat bell peppers), some coriander, then taste the saltiness and simmer for another 3 minutes.