Salted Pork and Pea Kong Fan

Wash the rice and cook it until it's about sixty to seventy percent done.

Scoop out and drain the rice water, then rinse with water to remove the excess starch on the surface of the rice.

Cooked salted meat is cut into small cubes. Salted meat refers to meat preserved with salt in Sichuan and Chongqing during winter, without being smoked. Bacon is made by smoking salted meat.

Thaw the peas. The peas are all bought by me when they are in season, shelled, and placed in freezer bags to freeze in the refrigerator, so they are always available for use.

Add a little peanut oil or lard to the pan, sauté the salted meat until it releases oil, then add the peas and stir-fry until the moisture on the surface of the peas evaporates. Add an appropriate amount of salt and chicken essence and stir well, then add a small bowl of water, making sure the water level does not exceed the peas.

Spread the well-drained rice. Use chopsticks to spread it evenly, and poke a few holes in the rice to allow steam to pass through. Then, cook over medium heat until it boils, reduce to medium-low heat, and continue until the water at the bottom of the pot has evaporated and the rice is steamed. Remove the lid, poke the rice a few times with chopsticks, and blow a few breaths on the rice. If the air passes through easily and the rice loosens, it is cooked.

Just mix the peas and rice at the bottom of the pot evenly.

The finished product is very delicious.