Braised millet rice

Overview

The finishing touch of braised cornstarch rice is the spoonful of fish sauce. In fact, fish sauce is indispensable in many southern Fujian braised rice. Without it, there is no soul. I use a regular porcelain soup spoon to measure. Fish sauce itself is quite salty, so don’t add more salt.

Tags

• staple food
• rice
• ban millet
• cantonese style sausage
• chicken essence
• chives
• dried shiitake mushrooms
• high calcium shopee
• lard
• light soy sauce
• pork belly
• scallops
• carrot
• fish sauce
• salt

Ingredients

Steps

1. 1 Cut the pork belly into thin slices, cut the soaked dried shiitake mushrooms into strips, mince the chives, dice the carrots, slice the Cantonese sausage, wash and soak the scallops and tear them apart, and prepare some high-calcium dried shrimps.

   

2. 2 Peel the millet and set aside.

   

3. 3 Put a little lard in the pot, add pork belly slices and stir-fry excess oil.

   

4. 4 Pour in the shiitake mushrooms, scallions, scallops and 1 small handful of dried shrimps (I used unsalted dried shrimps) and stir-fry until fragrant.

   

5. 5 Add sausage and stir-fry for a while.

   

6. 6 Add the diced carrots and stir-fry evenly.

   

7. 7 Add the washed rice and stir-fry evenly.

   

8. 8 Add 1 spoon of light soy sauce, 1 spoon of fish sauce, a little salt and chicken essence, stir-fry for a while to dry out the water and make it fragrant.

   

9. 9 Fry until no water is visible.

   

10. 10 Pour it into the rice cooker and spread it flat.

    

11. 11 The water used to soak the mushrooms is level with the rice, which is slightly less than the amount of water usually used for cooking rice.

    

12. 12 Use normal cooking mode. After cooking, tear in the scallions and stir evenly. If there is scallion oil, add some scallion oil and stir for more flavor!