Cantonese Style Sausage Claypot Rice

Overview

How to cook Cantonese Style Sausage Claypot Rice at home

Soak the rice for half an hour.
Stir in 1 tablespoon vegetable oil and mix well.
Brush a thin layer of oil on the inner wall of the clay pot, pour in the rice, add an appropriate amount of water and bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.
Cantonese style sausage slices.
Wash the rapeseed and set aside.
Cook the rice until it forms a honeycomb shape.
Place the sausage on top and continue to simmer over low heat for about 5 minutes.
During the simmering process, turn the casserole so that the four walls of the casserole are heated to produce crispy rice.
Add a little salt and a few drops of oil to hot water, blanch the rapeseed, drain and set aside.
After 5 minutes, open the lid, crack an egg in the middle, cover and simmer over low heat for about 5 minutes. Turn off the heat and continue to simmer for 10 minutes without opening the lid.
Add light soy sauce, extremely fresh flavor, oyster sauce, sugar, cold boiled water, and sugar into a bowl and mix well to form a sauce. Set aside.
Uncover. Pour in the prepared sauce and add the rapeseed.
Finished product
Finished product
Finished product