1. \n1. Brush the inner wall of the casserole with a layer of oil to prevent sticking and scorching.
2. \n2, slice the sausage, shred the ginger, cut the garlic, wash and set aside.
3. \n3. Add a little boiled water to soy sauce, sugar, oyster sauce and kelp powder and stir well
4. 4. Wash the rice in advance and soak it for more than half an hour, put it in a casserole, and pour an appropriate amount of water (about one knuckle higher than the rice).
5. \n5. Cover the pot and boil on medium heat, then turn to low heat and heat until the moisture is dry.
6. \n6. When the rice has pores, put the sausages in, cover the lid and simmer for two minutes.
7. \n7. Add another sea duck egg, sprinkle some shredded ginger, close the lid, and continue to simmer for about a minute.
8. \n8. At the same time, put a pot of water next to it, add a little oil and ginger and garlic after the fire is boiled, and then pour it into the Shanghai Green, blanch it, pick up, and control the water.
The temperature of making claypot rice should be controlled well, first the high heat and then the low heat, otherwise it is easy to burn or the raw rice will appear. \nAfter cooking, do not rush to open the lid, simmer for 10 minutes in the remaining temperature of the casserole to let the rice be thoroughly cooked, and let the fragrant oil of the sausage blend into the rice.