Steamed Rice with Preserved Meat and Egg

All kinds of cured meats are cut.

Preserved duck legs and preserved meat are cooked together with raw rice.

When the rice is half-cooked (half raw), add the Chinese sausage. Reducing the time the sausage soaks in hot water can prevent the casing from falling off (which looks unappealing). If you want to avoid the hassle, the sausage can also be cooked together with the raw rice from the start.

When you hear the rice cooker switch from 'cooking' to 'keep warm,' immediately take out the cured duck leg. Quickly beat three eggs, trying not to let too much heat escape, and keep the temperature in the pot as high as possible. Cover the rice cooker and let it steam for 30 minutes. If you rush, you won't get eggs that are tender and smooth 😄.

Time's up, sprinkle some green onions, and drizzle a bit of claypot rice soy sauce or steamed fish soy sauce.

When you dig open the egg yolk, it looks raw on the surface, but it is actually fully solidified.

The protein is very smooth and tender, eat it while it's hot.