Rice? 1 cup

Shrimp? five

Bacon? 1 block

Sausage? 1 root

Sugar? 1?o'clock

Old smoke? 1?o'clock

Raw pumping? Proper amount

Garlic? A few pieces

Shanghai Qing? three

Peas? Proper amount

Cooking wine? Proper amount

How to cook shrimp and bacon clay pot rice?

Wash the rice and soak it in water for half an hour. The amount of water is the same as cooking with an electric rice cooker in peacetime.

Slice bacon and sausage.

Boiled peas for later use

Pick out the shrimp line in the second section of the shrimp back with a toothpick, and then cut off the shrimp legs with scissors.

Add wine, a little salt and starch and marinate for 20 minutes.

Heat oil in a wok, add Pixian bean paste and garlic cloves and stir-fry until the oil turns red.

Add sausage and bacon and stir-fry until the fat part becomes slightly transparent.

Put the shrimp in and add half a bowl of water.

Add a little soy sauce, a little soy sauce and a little sugar and mix well.

Stir-fry the fresh shrimp until it changes color, add the cooked peas and stir-fry a few times.

Take it out for later use

Boil the soaked rice, then turn to low heat, cover the pot and cook until the rice is 80% cooked.

Spread the fried bacon and sausage peas evenly on the rice. The soup was also poured in, with Shanghai green water on it.

Cover the pot and simmer for 8 to 10 minutes, then turn off the heat. Stir while it is hot and enjoy it.