It's delicious

1

First, the dry poles are bubbled and rice is washed and filtered. The rice is placed in the casserole and mixed with salt, onion oil and blistering dry luminous poles for one minute。

2

It's good to add fresh water, slightly above the palm of one hand, and it's hot enough to boil。

3

The whole sausage, a whole piece of meat, duck tongue, little onions will be placed when the noodles are bubbled, and then the little onions will be replaced by a little fire for 10 minutes。

4

The heart of Guangdong is cooked in another pot with radishes and beans (which may be added to the table according to personal preferences)。

5

In step 3, take out onions, sausages, gravy, slices, and put them back in the box; lastly, put on duck tongues, and the heart of the cuisine (with beans and radish)。

{Xiaoxiao's Secret Manual}: Secret 1: Rice Selection. Thai Jasmine rice, Si Miao rice, or late-season long-grain rice are the best choices. These grains are glossy and translucent, slender, moderately soft and chewy, with a rich aroma. Secret 2: Do not soak the rice. The best method is to cook it directly after washing; this ensures the rice is more fragrant and flavorful. Secret 3: Palm Water Measurement. The water level should just slightly exceed the height of one palm. Secret 4: Lid Lifting. The best method is to judge by the steam escaping from the edge of the pot lid; generally, it is ready when the steam rises in a straight line. Secret 5: The Key to the Crust. Allow the crust to dry out until it turns a golden, crispy brown color, creating an appetizing rice crust. Secret 6: Seasoning. When cooking cured meat rice, try to minimize the use of heavy seasonings to keep the flavor fresh and light. Secret 7: Heat Control. Mastering the heat is crucial; it requires a clever combination of high heat and gentle heat. Make full use of the clay pot's characteristics of slow heating and slow heat dissipation.