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1. As shown in the picture, I made two servings this time. (Italian sausages are very common in foreign supermarkets. If you are domestic, you can buy foreign-style sausages or meatballs with similar flavors, or other meats you like instead.)
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2. Put the Italian sausage in the oven at 200 degrees and bake for about 10 minutes
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3. Take it out and turn it over and bake at 200 degrees for about 10 minutes
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4. Add oil to the pot, add the chopped garlic and stir fry a few times
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5. Then add onions and stir fry together
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6. After stir-frying the aroma, add the diced tomatoes, stir-fry together, add a teaspoon of salt and two teaspoons of sugar, continue to stir-fry, add a small bowl of water, cover the pot and simmer, boil on high heat and simmer on low heat.
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7. After a few minutes, add an appropriate amount of tomato sauce and mix well. Continue to simmer.
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8. After simmering until the tomato, onion, and garlic are basically crisp, turn on high heat to collect the juice, stirring constantly during the process. The method is similar to making jam, but it does not need to be boiled until the jam is as dry and sticky. It's almost ready to be out when the juice is thick.
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9. Pour a proper amount of oil in the pan again, and fry the chopped onion and carrot.
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10. Then put the half-cooked sausage in it, drizzle like a spoonful of water, quickly cover the pot, and simmer for 1-2 minutes.
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11. Remove the sausage after opening the lid and cut into thick slices. Then put the rice into the pot and stir fry together. After stir-frying, add black pepper, appropriate amount of salt and sugar, a small bowl of milk and about 2 tablespoons of water, simmer together, and add the cut sausage.
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12. When the simmer is halfway through, add the previously cooked tomato sauce (half), appropriate amount of cheese powder and shrimp, stir-fry evenly and continue to simmer.
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13. Stew until the juice is much less, but the rice is still moist, you can turn off the heat. The rice must not be too hard, otherwise it will be unpalatable after baking.
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14. Prepare two containers that can be put in the oven (preferably glass or ceramic texture, because my home ceramic texture is too large, so it is cured to choose this kind of cake mold, because it is a cake/bread mold, so the cooling speed is relatively fast, Therefore, the rice is also cold quickly. So in order to enjoy the delicious food slowly, it is recommended that you choose ceramic or glass texture)
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15. Divide the rice and use the remaining tomato sauce before spreading on the surface of the rice.
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16. Then put mozzarella cheese on the surface and garnish with black olives.
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17. Preheat the oven at 200°C for 5 minutes in advance, then put the rice in, and continue to bake at 200°C for about 10 minutes. When the cheese is melted, the side is slightly browned and ready to go out.
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18. Sprinkle with chopped dried parsley after baking
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19. According to personal taste, you can also sprinkle with cheese powder and black pepper, and a glass of white wine is also a good choice.
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Tips:In this dish, only chopped parsley and black olives can be omitted under appropriate circumstances, but other seasonings are indispensable, otherwise the flavor of the dish will be greatly reduced.
