How to make rice with green pepper, pickled mustard and shredded pork in clay pot

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the green pepper, pickled mustard and shredded pork rice. Learn it carefully so that you don’t have to envy others in the future.

1. Cut the green pepper into shreds. Marinate the shredded pork with light soy sauce and oil, and add a little cornstarch and water before frying. Chopped garlic

2. Heat the oil, add the marinated pork shreds and stir-fry until half cooked, remove from the heat, add the minced garlic and stir-fry until fragrant, add the green pepper shreds and stir-fry, add soy sauce to season after softening, add the pork shreds and mustard shreds and stir-fry until cooked and set aside

3. Wash the rice, add the normal amount of water for steaming rice, bring to a boil over high heat, turn to medium heat, cover with a lid and simmer until cooked

4. After the rice is fully cooked, pour in the fried green pepper, pickled mustard and shredded pork. If there is soup, continue to keep the heat on medium to collect the soup.

5. The soup will taste better, but you must remember to collect the soup, otherwise the rice will be too watery and mushy after being soaked in the soup. The soup should be absorbed by the rice to make it taste good.

6. Continue cooking for about 2-3 minutes. When you feel the rice is dry, turn off the heat. Simmer for 10-15 minutes, mix well and serve

For some people, making green pepper, pickled mustard and shredded pork rice may be simple, but only if you put your heart into it, can you really do it well.