Cured Meat Claypot Rice
Overview
Claypot rice is a traditional specialty in Guangdong. It is simple and convenient to make. It is undoubtedly the simplest and most delicious dish for those who don’t like to cook in the hot summer. This time I changed some flavors and used Sichuan-style sausage, which also tasted quite good.
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Ingredients
Steps
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Soak the rice for 1 hour in advance. Brush the bottom and sides of the clay pot with a thin layer of oil. Put the soaked rice and water into the clay pot (put your fingers into the rice water until the water reaches the first joint of the index finger on the rice). Add a little salad oil and bring to a boil over high heat, then reduce to low heat.
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Rinse the bacon and sausage, soak them in water for ten minutes, and slice them separately for later use.
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Very fresh flavor, light soy sauce, oyster sauce, sugar, sesame oil, mix evenly to make a sauce and set aside.
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Boil the rice until the water is almost dry and when a honeycomb shape appears, pour 2 tablespoons of salad oil around the walls of the clay pot.
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Quickly add bacon and sausage, cover and simmer over low heat for ten minutes.
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During this period, turn the clay pot around every 2-3 minutes so that the four walls are heated evenly. The lid cannot be opened during this period.
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After ten minutes, beat in the eggs and continue to cook, covered, for 6-8 minutes. Turn off the heat and continue to simmer for about 15 minutes without opening the lid.
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Blanch the broccoli, drain and set aside.
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Open the stewed rice and pour the prepared sauce over it.
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Add the blanched broccoli.
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Finished product
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Finished product
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Finished product
