Cured Meat Claypot Rice

Overview

Children love clay pot rice with cured meat. After eating the sausage, we only have cured meat and cured duck legs, which are equally delicious.

Clean the fragrant rice. (I used Thai fragrant rice.)
Put the rice into the casserole and add 3 rice cups of water. (The ratio of rice to water is 1:1.5)
Cut the bacon into thin slices and chop the bacon legs into small pieces.
Chop green onions.
Cook over medium heat until the water begins to overflow, then reduce to low heat and cook until the water dries out.
Place bacon and duck legs on top. The skin and fat bacon of the cured duck legs are placed against the edge of the casserole to allow the oil to flow along the casserole and under the rice.
Move the pan so that the sides heat evenly.
After the water dries up, slowly drizzle a circle of oil along the edge of the pot to make the crispy rice crispy. (Vegetable oil or lard can be used.)
Turn to the lowest heat and slowly move the pot so that the sides are also heated to create crispy rice.
When the pot is formed, move the meat in the middle to the periphery, crack the egg in the middle, cover, turn off the heat and simmer for 15 minutes.
While the rice is simmering, wash the vegetables and blanch them.
Finally, add the vegetables and sprinkle with chopped green onion.
When eating, drizzle with soy sauce, mix well and serve.
Crispy crispy rice crust.
Simple version of soy sauce for claypot rice: Mix 2 tablespoons of extremely fresh soy sauce, 2 tablespoons of boiling water, and 1 teaspoon of sugar, then microwave on high for 15 seconds.