Cantonese Claypot Rice
Overview
Claypot rice is everywhere in the streets and alleys of Guangdong. Anyone who eats it can't resist the endless aftertaste of delicious food. Living in Chengdu, it is almost unheard of and unseen, so it's better to say it than to do it!
Tags
Ingredients
Steps
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Wash the rice and soak it in water for two hours.
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Wash the sausage and steam it for a few minutes. Let cool and cut into thin slices.
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For cabbage, remove the old leaves and wash them. Set aside.
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Use oyster sauce, light soy sauce, sesame oil and a little cold white sauce.
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Homemade barbecued pork.
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Pour the rice into the casserole and add water until it covers the first joint of your index finger.
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Cover the lid, bring to a boil over high heat, turn to low heat and simmer for twenty minutes.
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Open the lid and the water is basically absorbed.
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Pour some vegetable oil along the edge of the pot, quickly place the sliced sausages and barbecued pork on the rice, pour the sauce, cover the lid, and continue to simmer over low heat for ten minutes without removing the lid halfway.
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While the rice is simmering, boil water to blanch the cabbage hearts and pour over the remaining sauce.
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Fragrant claypot rice is ready!
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Deliciousness is so simple!