Salted Fish and Sausage Claypot Rice
Overview
The rice is salty and delicious, and the rice absorbs the flavor of the meat. The rice is chewy and chewy, and the crispy rice is not to mention crispy and delicious.
Tags
Ingredients
Steps
-
Preparation: Wash two cups of rice, add a few peanuts and stir evenly, let it sit for 10 minutes, then add an appropriate amount of water to soak for 30 minutes (the amount of water used for normal cooking is enough).
-
Preparation: salted fish (not very salty) sausage, ginger, chopped green onion, and perilla.
-
Change the knife to cut the salted fish and sausage.
-
Put the soaked rice into the pot and cook over high heat for about three to five minutes.
-
After seeing that there is no moisture.
-
Use chopsticks to make the rice cook more evenly.
-
Then spread the salted fish pieces on the rice noodles.
-
Then lay the sausage and shredded ginger (when operating these steps, you need to turn the heat to a minimum or turn off the heat first, otherwise the bottom will burn).
-
Cover the lid and simmer over low heat for about 10 minutes (the time is for reference only. The firepower of each stove is different. It depends on everyone's daily experience. As long as it can be cooked thoroughly.
-
After ten minutes, open the lid and add the perilla.
-
Pour over the light soy sauce and a little peanut oil along the edge of the pot to make the rice crispy rice more fragrant. Cover the lid and simmer for another two minutes and turn off the heat. At this time, you need to simmer for a few minutes. Do not open the lid immediately.
-
When the time is up, open the lid and it smells super delicious.
-
Sprinkle with chopped green onions and serve. Stir evenly when eating. There is no need to mention the taste. In the end, the crispy rice is the soul.
-
Finished product picture.
-
Finished product picture.
