Claypot rice

Prepare a small pot like this; stores that sell pots and bowls will have it. Mine is too small, so those who eat more rice can buy a slightly bigger one.

Brush oil in the pot, and the rice and shiitake mushrooms should each be soaked separately for at least half an hour in advance.

Drain the water from the rice and pour it into the pot, then soak the shiitake mushrooms, chop them into small pieces, and add them to the rice.

Bring to a boil over high heat (my pot is too small, so I need to support it with this iron triangle), then simmer over low heat for 3 minutes.

Prepare the side dishes while cooking rice, and slice the Cantonese sausage thinly.

Wash the greens and scallions.

Other ingredients: eggs, small packets of corn kernels, claypot rice seasoning sauce.

At this point, the moisture is basically burned off.

Place the sliced cured sausages, crack in the eggs, and add the vegetables and corn kernels.

Cover with the lid, pour a circle of cooking oil around the edges, then cook on low heat for 3 minutes.

Turn off the heat and let it simmer for 1 to 2 minutes, then uncover, sprinkle in chopped green onions, and drizzle in the claypot rice seasoning sauce.

Scrape out the crust at the bottom of the pot and mix it together.

Let's start eating.