Cantonese-style Lame Claypot Rice
1.
Prepare materials,
2.
Wash the sausages and cut them into slices
3.
Clean the bacon and cut into small pieces
4.
Wash the greens, then blanch them in boiling water for a few minutes, put all the seasonings in the pot, add water or stock to boil, pour out and set aside.
5.
.Take an appropriate amount of rice and clean it, soak it for a while until the center of the rice is soaked, then pour a little bit of cooking oil in the casserole, stir well and add 1 cm of water to foam over the rice.
6.
Cover the pot, bring to a boil on high heat, then change to medium and low heat and simmer for 20 minutes
7.
After simmering, open the lid, add the previously cut sausages and bacon, cover and simmer for 10 minutes 11. Finally, add the simmered greens and simmer for one minute.
8.
When cooking rice in a casserole, pay attention to controlling the heat. It is easy to scorch. When cooked until there is just a layer of rice crust, it tastes the most delicious. There are many kinds of Cantonese-style cured meat, which can be selected according to personal preference. It's successful