How to make seasonal vegetable claypot rice

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  1. Cut green beans into short sections

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  2.Carrot, Small pieces of potatoes and onions

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  3.Pork dicing



4. Chop ginger, onion and garlic

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  5. Marinate the pork cubes with appropriate amount of cooking wine, salt, light soy sauce, pepper, a little white sugar, and water starch for ten minutes.

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  6.Put an appropriate amount of rapeseed oil in a wok until cooked, add pork cubes, ginger and green onions ( Half), stir-fry garlic until raw, set aside for later use.

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  7. Heat the wok, add lard, and fry the green beans with appropriate amount of salt until they are tender.Save for later use.

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  8. Heat the wok, add a little lard and sauté the onions until fragrant, then pour in the onions.Stir-fry carrot cubes and potato pieces with appropriate amount of salt until medium cooked and set aside.

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  9. Use a rice cooker to cook the rice until the water is just absorbed, then add the green beans, onions and potatoes in sequence The carrots and pork cubes continued to simmer for ten minutes after the power was cut off.

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  10.Open the rice pot and mix the rice and vegetables while it is hot.Add the remaining chopped green onion.Enjoy the fragrant seasonal vegetable claypot rice and you're ready to eat.