Fish belly claypot rice

Prepare the main ingredients

Wash the fish belly, cut into thin slices, and cut the ginger into shreds

Add steamed fish soy sauce, Maggi fresh, fish sauce, soybean paste, sweet noodle sauce, pepper, sugar, refined salt, and appropriate amount of cooking wine to the fish belly

Add seasonings, stir evenly and marinate for 15 minutes. You can also use a toothpick to insert small holes in the fish belly to absorb the flavor faster

To prevent the casserole from being burnt, grease the casserole with a small amount of oil

Pour the pre-soaked rice into the pot and let the rice soak for about half an hour

Cover the pot and simmer over medium-low heat

After the rice is boiled, open the lid and simmer over low heat, stirring the bottom of the pot to prevent sticking

Cook the rice soup until it bubbles

Spread the fish belly slices flatly on the bubbling rice. It can be spread in one layer at most. It will not be easy to cook if you stack them together

Place the fish belly on top, cover the pot and cook over low heat

Then add a small amount of sugar, steamed fish soy sauce, Maggi Xian, sweet noodle sauce, and cold water in a bowl, mix well and set aside

Cover the pot and simmer the fish belly for 3-5 minutes

Add the blanched vegetables, pour over the soy sauce, turn off the heat, cover the pot and let it simmer for a while

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