Cantonese cured pot rice
By VicentaLakin
Recipe Recommendations
- fragrant rice appropriate amount
- lettuce appropriate amount
- sausage appropriate amount
- mushrooms appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- oil appropriate amount
- fish sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Cantonese cured pot rice
1
First apply a layer of oil to the bottom of the Taji pot, wash the rice, put it in the pot and soak it in water for about an hour, then pour off the water, then add clear water. The ratio of water to rice is about 3:1, and then drop it into the water. Drop a few drops of oil, turn the fire to the low heat for 3 minutes, see that the water is almost dry, and the rice is almost finished. Don't remove the cover, simmer it.
2
Cantonese sausage, cut with oblique knife. Dice the chives and the red peppers, select a few slices of lettuce, wash them, and set aside all.
3
When ready, place the sausage on the rice in a scattered manner, sprinkle with the chives, red peppers, and mushrooms, turn on the high heat for 5 minutes, turn off the heat without removing the cover. Use fish sauce and soy sauce to make juice, place green vegetables around, drizzle with sauce, and simmer for a minute or two (I like to bury the lettuce in the bottom of the pot, so I take the stewed rice and sausage first, put the lettuce into the bottom of the pot, and then put the rice and sausage back into the pot as before, and then open fire to simmer).
4
Finally, here is a finished product drawing