How to make pickled mustard and shredded pork pot rice

Recipe Recommendations

thai fragrant rice appropriate amount
mustard appropriate amount
cabbage appropriate amount
red pepper appropriate amount
Jiang appropriate amount
celery appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
sesame oil appropriate amount
cornflour appropriate amount

slightly spicy
pot
half an hour
senior

Steps for pickled mustard and shredded pork pot rice

1

Wash the Thai fragrant rice first, add a small amount of water before soaking, and add boiled water to mix.

2

Various ingredients for preparing meat ingredients: pork strips, shredded pickled mustard, ginger, celery, red peppers, soy sauce, sesame oil, and raw flour.

3

First, use a knife to gently chop the pork meat horizontally and horizontally, so that it is easy to marinate and taste better when eaten.

4

Cut the pork into shredded strips.

5

Marinate the shredded pork, add shredded mustard, shredded ginger, celery grains, chili slices, raw flour, soy sauce, sesame oil, and monosodium glutamate and mix well.

6

The meat and rice soaked for half an hour before they began to cook. Pour away the water in the rice, add the same amount of boiling water as the rice, and turn on high heat to boil.

7

After the rice is boiled, turn to low heat before cooking.

8

The rice is boiled until the water begins to collect.

9

Add the meat, place it in the middle, cover and simmer.

10

After the water in the gap between the rice has basically evaporated (the sizzling sound in the pan has become smaller), take an oil bottle and rotate it evenly on the edge of the pan and drop a small amount of oil (the amount of oil must be controlled not to drop too much).

11

Continue to cover and simmer over low heat, tilt the pan in four directions, front, rear, left and right, and cook in one direction for about 1 minute. The pan is fried.