Fish Belly Claypot Rice
by VESIS
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the main ingredients
2. Wash the fish belly, thinly slice the skin, and cut the ginger into shredded ginger
3. Add steamed fish soy sauce, Mega Fresh, fish sauce, soy sauce, sweet noodle sauce, pepper, sugar, refined salt, and cooking wine to the fish belly;
4. Add the seasoning and stir evenly and marinate for 15 minutes. You can also use a toothpick to insert small holes in the fish belly to taste faster
5. In order to avoid the casserole from sticking to the pot, a small amount of oil can be applied to the casserole
6. Pour the pre-soaked rice into the pot, soak the rice for about half an hour
7. Cover the pot and simmer over medium-low heat
8. After the rice is boiled, open the lid and turn to a low heat to simmer. During the process, stir the bottom of the pot to prevent sticking to the pot.
9. Boil the rice soup until bubbling
10. Spread the fish belly slices on top of the bubbling rice. Spread up to one layer at most. It is not easy to be cooked when stacked together.
11. Lay out the fish belly, cover the pot on a low heat and cook slowly
12. Then use a bowl to add sugar, steamed fish soy sauce, Magixian, sweet noodle sauce, and cold water, stir well and set aside
13. Cover the lid and simmer the fish belly for 3-5 minutes
14. Add the hot vegetables, pour the soy sauce, turn off the heat, cover the pot and use the remaining temperature to simmer
