Cantonese-style Lame Claypot Rice
by Hoo Lulu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First put a layer of oil on the bottom of the Taji pot, wash the rice and put it in the pot to soak in water for about an hour, then pour out the water, then add clean water, the ratio of water to rice is about 3:1, and then add it to the water Drip a few drops of oil, turn the high fire to low fire for 7-8 minutes for 3 minutes, and see that the water is almost dried up and the rice is almost finished. Don't uncover it, simmer it.
2. Cantonese style sausage, cut diagonally. Dice the chives and dice the red pepper. Choose a few slices of lettuce and wash, all set aside.
3. When ready, place the sausages on the rice in a scattered manner, sprinkle with chives, red peppers, and a shiitake mushroom. Turn on high heat for 5 minutes, turn off the heat, and leave the lid on. Use fish sauce and light soy sauce to make a juice, put the greens around, drizzle with the sauce, and low heat for a minute or two (I like to say lettuce is buried in the bottom of the pot, so I will serve the braised rice and sausage first Start, put the lettuce in the bottom of the pot, then put the rice and sausage back into the pot as before, and simmer again).
4. Finally, come to a finished picture
