Claypot Rice with Chinese Preserved Meats

Rinse the rice, add 1.5 times the amount of water, and soak for half an hour.

Rub a thin layer of oil on the bottom of the clay pot, put the soaked rice and water into the pot, add half a tablespoon of cooking oil and mix well, bring to a boil over high heat, then simmer over low heat for about 8-10 minutes.

Turn off the heat when the moisture in the rice is basically absorbed, pour a ring of cooking oil around the edge of the pot, and at the same time, poke several holes in the rice to allow the flavor to penetrate.

Place the sliced Chinese sausage into the pot, then crack in an egg, continue to cook over low heat for 5 minutes, then turn off the heat and let it simmer for another ten minutes.

While simmering the rice, blanch the vegetables in boiling water, then place them into the pot and add claypot rice soy sauce before eating.