1. Clean the basmati rice. (I use Thai fragrant rice.)
2. Put the rice in the casserole and put in 3 measuring cups of water. (The ratio of rice to water is 1:1.5)
3. Cut the bacon into thin slices and chop the cured duck legs into small pieces.
4. Chopped green onions.
5. Boil on medium heat until the water starts to overflow, turn to low heat and cook until the water is quick to dry.
6. Lay the duck legs with bacon. The skin of the cured duck legs and the fat bacon are placed next to the casserole so that the oil can flow down the casserole to the bottom of the rice.
7. Move the pot to heat the edges evenly.
8. After the water dries, slowly drizzle a circle of oil along the side of the pot to make the rice crispy. (It can be vegetable oil or lard.)
9. Turn to the lowest heat and move the pot slowly so that the sides are heated, resulting in crispy rice.
10. When the rice crust is formed, move the meat in the middle to the periphery, place an egg in the middle, cover the lid, and simmer for 15 minutes.
11. When the rice is simmering, wash and blanch the vegetables.
12. Finally put the clear vegetables and sprinkle with chopped green onions.
13. Drizzle with soy sauce when eating, mix well and start eating.
14. Crispy rice crusts.
15. Simple Claypot Rice Soy Sauce: Mix 2 tablespoons of extremely fresh soy sauce, 2 tablespoons of boiling water, and 1 teaspoon of sugar. Place in the microwave on high heat for 15 seconds.
