1. Prepare a bowl of rice and wash it well. Take a clean casserole and brush a layer of peanut oil on the bottom and walls. Pour rice and water, the ratio of rice to water: 1:1.5. It is best to soak the rice for one hour in advance. Add half a tablespoon of peanut oil to the rice and mix well. The purpose is to make the cooked rice grain distinct and oily. Turn on the inner fire on the casserole electric pottery stove. After the high fire is boiled, turn to low heat and cover to cook slowly.
2. When cooking rice, prepare the sauce, cut the sausage and roast duck. When the rice is half cooked, spread the sausage, roast duck, and ginger on the surface of the rice, and beat an egg into it (this time, the sun egg was fried in advance for the beautiful color). Drizzle a little peanut oil along the side of the pot to help form a crispy rice crust. Put the lid on immediately, turn to the minimum heat and cook for 5-8 minutes. After turning off the heat, let it simmer for 15 minutes without opening the lid.
3. Blanch the small rapeseed, add a small amount of salt and two drops of oil to make the rape green and bright. Remove and drain the water and put it in the clay pot rice.
4. The final finishing touch is to drizzle on the sauce, the claypot rice makes a sizzling sound, the sauce penetrates into the crystal clear rice, and it is delicious and hot~
