1. The raw materials are prepared, and the japonica rice is soaked for a while without hard cores. Wash small rapeseed and slice ginger
2. Sliced sausage for later use
3. Cook the small rapeseed and set aside (when it is hot, add a little salt and a few drops of rape oil to the water to make the vegetables greener)
4. Mix soy sauce, light soy sauce, a little fish sauce, sugar, sesame oil, add a little purified water, and make a sauce for later use
5. Spread the ginger slices evenly on the bottom of the pot, and pour a little vegetable oil to prevent the rice from sticking to the pot.
6. Put in the soaked rice, pour in the right amount of water, and boil on high heat.
7. After the high heat is boiled, while there is still some unboiled water on the rice, put the sausage slices on top.
8. Continue to cook on low heat until the rice is cooked through and the sausages are fragrant. Turn off the heat and simmer for ten minutes.
9. Put the hot rapeseed on top, pour in the seasoning sauce, steam for a while on a low heat, turn off the heat, and simmer for a few minutes.
10. After simmering, you can eat with stirring.
Tips:1. There is no fish sauce, so light soy sauce or fuel consumption can be used instead.
2. The ginger slices and the bottom of the oil can avoid sticking the pot. During the cooking process, you can turn the pot around to make the heat evenly.
3. It is best to simmer for a while after being steamed and topped with sauce to make the rice more delicious and fragrant.
