1. Prepare materials
2.
Rice water ratio 1; 1.5
Soak the rice for 15 minutes
3. Sliced ginger, sliced bacon, sliced sausage, sliced
4. Boil a pot of boiling water, drip a little oil, and the water boils. Blanch the vegetables. It's okay to be cut off
5. Spread a thin layer of oil on the bottom of the casserole
6. Pour in rice and water and turn the fire to medium.
7. There are small holes in the rice, which means it is 6.7 finished. At this time, quickly put in the bacon and slices of bacon.
8. Quickly spread the meat, and finally put the ginger
9. When the meat is good, you can adjust the sauce. One spoon of light soy sauce, one spoon of oyster sauce, one spoon of sesame oil, half a spoon of white sugar, two spoons of plain water. Mix thoroughly.
10. When you smell the rice and the sausage and bacon have been braised, add an egg and turn the heat down. On the side of the pot, use a spoon to drizzle a little oil, this is the key to raw rice.
11. After smelling a little burnt aroma of rice, reduce the heat to the minimum, or turn off the heat. The casserole is heated continuously with residual temperature. Add green vegetables and sauce. Put the lid on and simmer for another 2 minutes.
12. Open the lid, there is a fragrance
13. Mix the chopped shallots and coriander (choose by yourself).
14. A bowl of claypot rice like this is fine
Tips:The heat is the key to claypot rice, because if you are not careful, the rice will go mashed. All the materials are prepared for a long time before they are operated by the fire
