How to make Cantonese-style cured meat claypot rice

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  1.Soak the rice for half an hour in advance.

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  2.Soak Cantonese-style sausage in warm water for a while, then cut into slices diagonally.Wash the green vegetables, remove the old roots and set aside; cut the mushrooms with a flower knife and set aside.Prepare an egg; cut two slices of ginger; chop green onions into finely chopped pieces.

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  3. Rub the bottom of the small casserole vigorously with ginger slices and place it in the pot end.And apply a thin layer of oil on the bottom of the pan.

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  4.Put in the soaked rice, the ratio of rice to water is 1:1.5.The water is just a little higher than the rice.Bring to a boil over high heat and cook for 1 minute, then cover and simmer over low heat.

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  5. Wait until the water is almost dry, put the sausage slices on the rice and eggs Enter.Pour some oil around the edge of the pot, or you can use lard to prevent the bottom from burning.Cover and continue simmering for ten minutes.

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  6.While simmering, take up another pot, add water to boil, add some salt and oil.Add vegetables and mushrooms and blanch.Drain them into cold water to ensure the vegetables are bright in color.

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  7. Mix another bowl of sauce.1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon salt, 1 teaspoon fish sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, appropriate amount of cold boiled water.

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  8. Arrange the blanched vegetables and mushrooms on the rice and sprinkle with fragrant aromatics onion.Cover and simmer for a while.

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  9. On the surface of the claypot rice when eating."Chi la la" and pour the sauce on it.

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  10.The fragrant Cantonese sausage claypot rice is here!