Exclusive Braised Rice with Sausage, Carrot, and Potato

Rinse the rice in advance and soak it for more than four hours.

Cut the Chinese sausage into small cubes and set aside.

Peel the carrots and potatoes and cut them into small cubes for later use.

Set the minced ginger aside.

Set the chopped green onions aside.

Heat a wok and add lard, then add minced ginger and diced Chinese sausage, stir-frying over low heat until fragrant.

Add the carrots and diced potatoes, stir-fry on high heat for one minute, then add an appropriate amount of salt, light soy sauce, and yellow wine, and braise for two minutes.

Add the soaked rice and an appropriate amount of water (the water level should be roughly equal to the ingredients), bring to a boil over high heat, then simmer over medium heat until cooked.

Simmer until cooked, drizzle a little cooking oil around the edge of the pot, and then cook on low heat for a while (an important step for forming the crust at the bottom).

Sprinkle with chopped green onions to enhance the aroma and color.

Finished product photo (the rice crust is so crispy and delicious).

Finished product image.