1. I made two servings, put a cup and a half of rice, and the amount of water was the same as the rice cooker (add water according to the scale in the electric rice cooker). Soak for about fifteen minutes
2. Wash the ribs, add salt, soy sauce, cornstarch, pepper and chicken essence, mix well and marinate for a while
3. Cut the green onion and slice the sausage diagonally
4. Bring the rice to a boil on high heat without a lid. During this time, use a spoon to stir it to prevent the bottom from sticking to the pan. Because the rice is soaked, this step takes a very short time.
5. When the water in the pot gradually dries up and appears half-cooked, many small holes will appear on the surface. Pour a teaspoon of peanut oil along the side of the pan, then spread the ribs and sausage. Cover the pot and simmer over low heat.
6. Keeping on the side of the pot, the lid of the pot begins to vent for the first time, and the lid is opened and sprinkled with chopped green onions. Cover the lid and continue to observe. If you smell a slight burnt aroma in the steam, turn off the heat.
7. Turn off the heat and simmer for about 20 minutes. Do not open the lid for inspection at this time.
8. Open the lid and stir evenly with the rice and meat, and serve with green vegetables. A bowl of fragrant rice has already thrown weight loss out of the blue.
Tips:When cooking claypot rice, you must wait patiently and observe it, otherwise it is easy to cook. I use a LOCK&LOCK stone series soup pot, which is not easy to stick to the bottom and cook. When marinating, the seasoning is enough to taste the whole pot of rice, so there is no need to add salt to the rice
