How to make sausage clay pot rice

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  1.Prepare materials

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  2. Soak the dried mushrooms in advance, wash the rice and add water to soak for half an hour

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  3. Remove the stems of the soaked mushrooms and slice them.Filter the water in which the mushrooms are soaked to remove impurities and set aside.Cut the sausage into thin slices and wash the rapeseed and set aside



4. Brush the Wanshiyaki casserole with a layer of cooking oil first, and brush the bottom and surrounding areas



5. Remove the soaked rice and put it into the casserole

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  6.Add the water for soaking the mushrooms, and adjust the amount of water appropriately according to the water absorption of the rice

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  7. Stir evenly with chopsticks to prevent sticking to the pan

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  8.Put it on the stove again, turn on medium heat to bring the rice to a boil, and stir it a few times with chopsticks

• 9.Cover the lid, turn to low heat and simmer

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  10.Take a small bowl and add light soy sauce, dark soy sauce, sugar and a little salt, stir well to make a sauce and set aside

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  11.When the rice in the pot is cooked until it becomes sticky, add the sausage and mushrooms, cover the pot and simmer for 5 minutes

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  12. Boil water in another pot, add a little cooking oil and salt, then blanch the rapeseed until it changes color and take it out

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  13. Place it in a casserole, crack in an egg, continue to cover the pot and simmer for 5-10 minutes

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  14.Restart the pot and pour the sauce into the pot and bring to a boil

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  15.Pour evenly into the claypot rice and mix well when eating

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  16.Finished product picture

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  17.Picture 2

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  18.Figure 3



19.Figure 4