Cantonese Style Cured Meat Claypot Rice

Overview

How to cook Cantonese Style Cured Meat Claypot Rice at home

Wash the rice and soak it in water for forty minutes.
Pour the soaked rice into the casserole and add water. The water is slightly above the rice, less than a centimeter.
Add a few drops of salad oil and mix well.
After turning on the heat, simmer over low heat for about six or seven minutes until the moisture on the surface has penetrated.
Slice the Cantonese sausage, slice the bacon, shred the ginger and mince the green onions.
Soak three cabbage sums in water and set aside
Use oil, braised soy sauce, sesame oil, appropriate amount.
Add less sugar and salt
Add chopped green onion and half a bowl of boiled water to make braised sauce
When the rice in the casserole is about halfway cooked, add the sliced bacon, sausages and cabbage, cover the pot and simmer over low heat.
Crack a raw egg and simmer over low heat for six or seven minutes.
Once the eggs are formed and the sausages and bacon are cooked, you can serve them. Then add the blended braised sauce.