Cured Meat Claypot Rice

Overview

How to cook Cured Meat Claypot Rice at home

Tags

• staple food
• home cooking
• cantonese style sausage
• chicken essence
• green vegetables
• hunan bacon
• light soy sauce
• maggi fresh
• northeast long-grain incense
• sichuan sausage
• white sugar
• fish sauce
• green onions
• sesame oil
• water
• white pepper

Ingredients

Steps

1. 1 Prepare materials. Blanch the bacon and sausage in boiling water. (Try not to cut it, as the oil will seep into the rice, which will make the taste richer) 3 tablespoons of light soy sauce, 4 tablespoons of fish sauce, 2 tablespoons of Maggi Xian (Wanzi Super Fragrant Soy Sauce), 1 tablespoon of white sugar, 1/2 teaspoon of white pepper, 1/4 teaspoon of sesame oil, an appropriate amount of chicken essence, 1/4 teaspoon of chicken essence, and set aside.

   

2. 2 Wash the rice and soak it for 1 hour.

   

3. 3 Put the soaked rice into the pot and add water (less water than usual for cooking rice, and then add the sauce)

   

4. 4 Bring to a boil and turn to minimum heat. (I added another rack to the usual stove, and adjusted the heat to the innermost ring. It is best to keep the pot away from the fire, otherwise it will easily burn the pot.) After boiling, pour salad oil along the edge of the pot, and you will have fragrant crispy rice at the end. Cover and continue simmering for 10-15 minutes.

   

5. 5 Chop the green onions into small pieces, blanch the green vegetables in boiling water with oil and salt and set aside.

   

6. 6 Place the cured rice on top of the cooked rice, cover and continue to simmer for 10 minutes.

   

7. 7 After cooking, pour in the sauce and continue to simmer for 2-3 minutes.

   

8. 8 Take out the cured meat

   

9. 9 Slice, place on rice, and sprinkle with chopped green onion.