The word "pot rice" is the local dialect of Taiwan's Minnan dialect."pot" means casserole,"zi" means small, and the two words together mean small casserole."pot rice" refers to rice cooked in a small casserole. Almost all Taiwan's pot rice restaurants serve rice cooked in a small casserole for one person. This is the origin of the name of pot rice. <br />The cooking process of pot rice is divided into three parts: the rolling stage with high fire, the drying stage with medium heat and adding vegetables (the time is extremely short), and the rice baking stage with slow fire. The time for adding vegetables is extremely short. We don't have to consider it. <br />Cook rice first and then add:<br /> This cooking method is most suitable for pairing red pork ribs with both meat and vegetables, and it is best to cook more juice. Because there is a large gap between the rice grains of seventy-eight ripe rice, the juice can quickly penetrate into the flavor. <br />It takes a certain amount of time for pot rice, and it also requires a person to be beside the stove and constantly stirring. It is easier to use an electric pressure cooker. You don't have to take care of the pot on the stove. You just need to set the time and firepower, which is labor-saving, quick and convenient. <br />If you are lazy, you must have some methods to be lazy!
There is a private dish that is very popular among visitors,"Stewed Three Fresh Crab Meal and Lion's Head". Friends all feel that the taste is wonderful, so I specially introduce it to my dear friends online. <br />Lion's head is one of the most popular Yangzhou dishes. Lion's head is called big illegal meat in Yangzhou dialect, and it is called big meatballs or Sixi meatballs in northern dialect. The pork rib meat is chopped into pomegranate grains and made into meatballs. After being stewed over low heat, the fat on the surface of the meatballs is generally melted but not completely melted. The lean meat appears relatively convex, giving people a feeling of rough hair. Because the meatballs are large and rough on the surface, they are called "lion's head". <br />Yangzhou Lion Head has three cooking methods: clear stewed, clear steaming, and braising. As for the derivative varieties, there are many, including clear stewed lion head with crab powder, grilled lion head with river mussel, grilled lion head with chicken, grilled lion head with green vegetables, and grilled lion head with bamboo shoots. Other dishes are unique delicacies. <br />The crab meat lion head I made today is a dish I made for my family at a Spring Festival family banquet several years ago based on the crab meat lion head and supplemented with three delicacies as auxiliary ingredients. At that time, this dish was very popular with my family, so I specially used it as an alternative to reserved private dish. Its taste was more delicious than the authentic stewed crab meal and lion's head. Generally, I rarely make it on important festivals.
Ingredients: chicken essence,salt,rape,mushrooms,water starch,soy sauce,onion,garlic,oyster sauce,pepper powder,sausage
