Salted Fish and Chinese Sausage Claypot Rice Exclusive

Preparation: Two cups of rice, rinse it, add a small amount of peanuts and mix evenly, let it sit for 10 minutes, then add an appropriate amount of water and soak for 30 minutes (use the normal amount of water for cooking rice).

Preparation: salted fish (not very salty), Chinese sausage, ginger, chopped green onions, perilla.

Cut the salted fish and sausages into pieces.

Place the soaked rice in the pot and cook, first on high heat for about three to five minutes.

After seeing that there is no moisture.

Use chopsticks to poke holes so that the rice cooks more evenly.

Then spread the salted fish pieces over the rice.

Then add the Chinese sausage and shredded ginger (when performing these steps, you need to turn the heat to the lowest or turn off the heat first, otherwise the bottom will burn).

Cover with the lid and simmer over low heat for about 10 minutes (the time is for reference only, as the heat output of each stove varies; it depends on everyone's usual experience, as long as it is cooked through).

After ten minutes, open the lid and add the perilla.

Drizzle with light soy sauce, and pour a little peanut oil along the edge of the pan. This will make the crispy rice more fragrant. Cover the lid and simmer for another two minutes before turning off the heat. At this point, you need to let it sit for a few minutes; do not open the lid immediately.

When the time is up, open the lid; it smells super good.

Sprinkle with chopped green onions, serve it on the table, and mix it well when eating—no need to say about the taste. The crispy rice at the bottom is the soul of the dish.

Finished product image.

Finished product image.