Claypot rice

Overview

Talking about claypot rice on a hungry morning is as stimulating to the digestive system as an illusory green plum tree is to a burning mouth. Looking at the plum trees will quench your thirst, and then make you even thirstier. However, there are countless Hong Kong-style tea restaurants on the street. At noon when the sun is shining brightly, it is also a wonderful thing to sit behind the cool glass and eat hot claypot rice with half the morning expectations.

Tags

• staple food
• home cooking
• braised beef
• oil
• onions
• rice
• salted egg
• shredded ginger
• red bell pepper

Ingredients

Steps

1. 1 Preparation: diced peppers, onions, braised beef slices

   

2. 2 Boil the casserole for five minutes with rice washing water and soak the rice for half an hour in advance

   

3. 3 Add oil and fry two pieces of ginger first to increase the fragrance

   

4. 4 The amount of water used to cook the rice is very particular (one centimeter higher than the rice). First, boil the rice and simmer it over medium-low heat for 7-8 minutes (the water will drain and there will be small holes on the top of the rice)

   

5. 5 Heat another pot (a wok can also be used) and fry the beef

   

6. 6 Sauté the red pepper (carrots are also acceptable) and the onion until fragrant

   

7. 7 Add braised beef and shredded ginger (quickly) and simmer for two minutes

   

8. 8 Add the fried side dishes, turn off the heat and simmer for ten minutes (very important)

   

9. 9 Open the lid and eat