Claypot Rice
1.
First, steam the lamei in water for 10 minutes until cooked
2.
Cut the lard oil well, you can refine a little more at once
3.
The third step: refining lard, pig fee, suet, cut into pieces and put in the pot, put in two slices of ginger and one green onion, add 100 grams of boiling water
4.
Add boiling water, bring to a boil on high heat, turn to low heat to refine slowly, after refining, filter out and set aside
5.
In the casserole, brush a layer of lard with a brush
6.
Add 360 grams of water and grams of salt
7.
In order to make the rice more fragrant and taste better, we inserted a wooden chopstick into the hole in the lid to prevent the steam from running away
8.
Middle body stir it with chopsticks
9.
Brush in the lard with a brush four times in the middle
10.
At this moment, the raw rice is cooked.
11.
The cured meat is also steamed
12.
Cut it while it's hot
13.
After cutting the cured meat, put it in our cooked rice
14.
At this time, turn on the fire and sprinkle with chopped green onion and coriander.
Tips:
1. It is more suitable to choose silk rice or oily rice.
2. Divide the lard into four times, apply a small amount of lard to the edge of the rice each time, and brush it in evenly
3. After the meat is finally put in, the surrounding area of the pot should be heated with high heat, and the rice crust should be burnt out. The characteristic of clay pot rice is that the crust is good.
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