1. After the rice is cleaned, soak it for at least 1 hour in advance, preferably not more than 2 hours, otherwise the rice will absorb more water and will lose its taste. If the time is short, it may be mixed during cooking. Slice the sausage, chop the kimchi, clean the sea greens and set aside.
2. Coat the bottom of the casserole with a layer of oil, put the rice into the pot, and pour the amount of water that is 1:1.5 with the rice. I use long rice, and the rice is different from each family, so the amount of water will be different. This is the first time If the rice gets wet, I will put a little less next time.
Bring to a boil on medium heat, turn to low heat, lift off the lid, and continue to cook for about 10 minutes. When you see that the water in the pot becomes as high as the rice, you can start putting the ingredients.
4. Place the sausage slices neatly on the rice, cover the pot and continue to cook for 5 minutes, the sausage will basically be cooked through. Don't cut the sausage too thick, so as not to cook.
5. Put the kimchi onto the rice.
6. Mix the soy sauce, boiled water and salt into the sauce, pour it into the pot evenly, cover the pot and simmer for 10 minutes.
7. Bring a pot of water to a boil, add some oil and salt, put the Shanghai Green in it, and cook it.