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Pilaff of pork, sausage, tree ear and carrot

Material:

Pork 150 g, Thai fragrant rice 350 g, sausage 120 g, 2 waternuts, 1 carrot (95 g), dry tree ears 10 g, 3 soup spoons of light soy sauce, 1/2 soup spoon of rice wine, 1 soup spoon of rice flour, 1/4 soup spoon of sugar, 1/3 tea spoon of MG, 6 soup spoons of cooking oil

Method: 
  1. Put the dry tree ears in some cold water. Wait for 15 minutes. Wash them carefully. Cut them into strings. Cut the sausage and carrot into strings. Cut the waternuts into slices.
  2. Cook the rice.
  3. Put the pork and some water in pan. The water should cover the meat. Cook with quick oven. After the water has boiled, switch to moderate oven. Cook for 20 minutes.
  4. Take the meat out from the water. Cut the meat into strings/small pieces.
  5. Warm the cooking oil in a pan. Put the pork pieces and sausage strings in the pan. Stir-fry with quick oven for 2 mintues. 
  6. Put the rice wine, soy sauce, MG, sugar, carrot and tree ears in the pan. Stir-fry with moderately quick oven for 3 minutes.
  7. Mix the meat soup of step 3 with the rice flour. Cook with quick oven. After the sauce has boiled, switch to moderate oven. Cook until the sauce becomes a little thick. 
  8. Mix the sauce of step 7 with the food of step 6. 
  9. Put some cooked rice in a bowl. Take some food of step 8. Pour it on the rice.
Chinese food - Pilaff of pork, sausage, tree ear and carrot