Cantonese Style Sausage Claypot Rice

Overview

How to cook Cantonese Style Sausage Claypot Rice at home

First, cook the bacon and sausage in hot water (to remove the salt), which will take about 15-20 minutes; blanch the vegetables in boiling water and set aside.
Cut the sausage into thin slices and set aside.
Soak the rice in cold water for 1 hour and set aside.
Add half a bowl of water, half a spoon of salt, a little sugar, 3 spoons of oyster sauce, a little seafood soy sauce, and a little light soy sauce (you can only add one kind, or you can replace it with fish sauce), stir well and set aside.
After washing the rice, apply a layer of oil on the bottom and periphery of the pot. Put the rice in the pot and add oil and stir evenly. The distance between the rice and the water is the first joint of the index finger. Turn up the heat and simmer the rice for 10-15 minutes.
There are holes like this after water collection is successful.
Add sausage, bacon and eggs and simmer over low heat for 5-10 minutes.
Add the vegetables and continue to simmer for 2-3 minutes, then turn off the heat and simmer for 15 minutes.
After simmering, pour the soup evenly and start.