Chinese Sausage Claypot Rice (Home Version) First Release

Two cups of rice.

Rinse clean, add water, and cook it about the same as usual when making rice.

Add a spoonful of peanut oil and stir well, then set it aside for later.

Prepare the sauce by mixing one spoon of hot water, one spoon of oyster sauce, and one spoon of soy sauce, then set it aside.

Handle cured bacon and sausage by blanching them.

Rinse clean.

Slice and set aside.

All the ingredients are ready, start cooking the rice. Make sure all the ingredients are prepared before cooking, otherwise if you get distracted, the rice will burn 😄. Cook the rice on high heat until it boils.

After bringing it to a boil, stir with chopsticks without turning off the heat, and continue stirring while cooking until all the water is absorbed by the rice.

Like this～

Then you can put in the cured meat and sausage~ cover the lid, turn off the heat, and let it simmer for 5 minutes.

After a few minutes, turn on the heat and cook for about 1 and a half minutes, then turn off the heat and let it sit for 5 minutes.

Open the lid and add the soy sauce mixture you just prepared. Cover the lid, turn on the heat and cook for one minute, then simmer for about three minutes.

Blanch the vegetables.

Fry an egg.

After a few minutes, open the lid, add the fried egg, add the vegetables, and finally add a bit of peanut oil. Then you can start eating 😄.

Fragrant claypot rice.

The crispy rice this time isn’t thick enough; I’ll try again next time 😁.