Lame Claypot Rice
by Ling Boxian
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Soak the rice for more than half an hour (just after a little bit of water is good), cut some diced sweet potatoes and put them in.
2. Adjust the juice: add oyster sauce, light soy sauce, boiled water, sugar.
3. Prepare sausages, rapeseed and a bit of crunchy peanuts. Cut the sausage into slices diagonally and set aside.
4. When the rice is soaked, it starts to burn. Pour out the water in the rice and add the same amount of hot water as the rice.
5. After the big fire is boiled, change to a small fire.
6. Simmer until the rice starts to collect water, put in sausage slices, cover and continue to cook. .
7. Boil until the moisture in the rice is quick to dry (the sound in the pot becomes smaller), and evenly swirl in a little oil along the side of the pot.
8. Place the pot at an incline and change four directions to burn. Each direction burns for about 1 minute.
9. Burn out and leave the furnace.
10. Stir-fry the rapeseed in another hot oil pan.
11. Stir-fry until softened, add monosodium glutamate and salt.
12. Put the rapeseed in the casserole, put the sausage aside, and pour the sauce on the sausage.
13. Put peanuts and chopped green onion at the end.
14. The crispy rice crust at the bottom of the pot is just right.
