1. Soak the rice for 1 hour in advance, brush a thin layer of oil on the bottom and around the clay pot, put the soaked rice and water in the clay pot (put the rice water with your fingers, and the water beyond the rice has the first joint of the index finger) , Add a little salad oil, bring to a boil on high heat and turn to low heat.
2. Rinse the bacon and soak in clean water for ten minutes, slice them separately for later use.
3. The taste is very fresh, soy sauce, oyster sauce, sugar, and sesame oil are mixed evenly into a juice for later use.
4. Boil the rice until the water is almost dry, and when a honeycomb shape appears, pour 2 teaspoons of salad oil against the walls of the casserole.
5. Spread the bacon quickly, cover and continue to simmer for ten minutes.
6. During this period, rotate the clay pot around every 2-3 minutes to heat the walls evenly. The lid cannot be opened during this period.
7. After ten minutes, beat in the eggs and continue to cover and cook for 6-8 minutes. Turn off the heat without opening the lid, and continue to simmer for about 15 minutes.
8. Blanch the broccoli, remove and drain.
9. Open the simmered rice and pour the seasoned sauce on it.
10. Just add hot broccoli.
11. Finished product
12. Finished product
13. Finished product
