Claypot salty rice

Overview

This claypot salty rice is made after learning from Master Yu Shiqing Yu, with slight modifications. This dish can be made in a casserole, but it is not as convenient as a rice cooker, and the method is also slightly different from clay pot rice. You can add a little dried shrimps and Cantonese sausage or other ingredients you like. What I put here are carrots (radish is eaten in winter and ginger is eaten in summer) and shiitake mushrooms (the king of mountain treasures, the queen of fungi, and the pleasant aroma is also a lung-cleansing ingredient in hazy days) plus meat (no meat is not happy), haha, five elements and five colors, natural and healthy food. What do you think about having a warm pot in the winter and accumulating some energy?

Tags

• staple food
• home cooking
• cantonese cuisine
• old man
• rice
• winter recipes
• fast food
• bacon
• chinese cabbage
• cooking wine
• light soy sauce
• mushrooms
• onions
• pork belly
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Wash the rice first and then soak it for about an hour or two

   

2. 2 Prepare other ingredients

   

3. 3 Slice bacon and pork belly; wash and cut Xiangru in half; dice carrots.

   

4. 4 Dried bacon and stir-fry oil

   

5. 5 Add pork belly and stir-fry, add cooking wine.

   

6. 6 Add green onions and ginger slices; add mushrooms and diced carrots and stir-fry.

   

7. 7 Add a little water to cover the ingredients; add a little light soy sauce.

   

8. 8 Pour the rice into the rice cooker and cook for about an hour (a little longer than usual for simmering rice).

   

9. 9 After the rice cooking process is completed, add the green vegetables and simmer for a few minutes.