How to make buckwheat and potato stewed rice

Braised rice with buckwheat and potatoes is a dish that many housewives can make. There are many ways to prepare this dish, and different cooking methods will produce different flavors. Moreover, this dish is suitable for a variety of occasions. You can also make this dish when you entertain guests at home to show off your unique cooking skills.

1. Peel and slice the pork belly. Wash the farm rice and cook it in a rice cooker.

2. Wash the millet heads.

3. Pat the head and cut into sections about 1 cm in length.

4. Peel the potatoes and cut them into small pieces, either 1.5 cm cubes or rectangles.

5. Pour the pork belly into a cold pan and fry over medium heat.

6. Fry on both sides until golden brown and oily.

7. After the pork belly is fried, set aside.

8. Use the oil from frying the pork belly to fry the potatoes over medium heat.

9. Keep an eye on the heat. Fry until the surface turns slightly yellow.

10. It will be ready in about 5 minutes. Serve and set aside.

11. Add the remaining oil and stir-fry over medium heat until fragrant.

12. Heat all ingredients, potatoes, pork belly, and buckwheat in a pot over high heat.

13. Season with salt and stir-fry evenly.

14. The rice in the rice cooker is cooked just right.

15. Pour the rice into the pot. And turn off the heat.

16. Stir-fry evenly. Reheat over high heat for 2 minutes.

17. Put it back into the rice cooker and simmer.

Cooking is a very happy thing. If you learn how to make corn and potato stewed rice when you just start learning to cook, you will definitely feel a great sense of accomplishment, and it is also good to have acquired a new skill.