After 30 minutes, the dishes are cooked in one pot ~ ~ ~ sausage clay pot rice (cast iron pot version) starts from the simplest for the first time. I looked at the soup in the refrigerator and made this sausage clay pot rice. The test results are satisfactory. After 30 minutes, a delicious pot was cooked, which really saved time and trouble. I don't have to say anything about the smell. The children gave me affirmation while eating, and a big bowl was full.

1. Wash all side dishes, dice green peppers, dice carrots, potatoes and asparagus for later use.

2. After the cast iron pan is cleaned, dry the water and brush a layer of oil on the bottom and wall of the pan.

3. After the rice is washed, pour it into the cast iron pot and add a proper amount of water (if your index finger is put down vertically, the water level is slightly higher than the first half of your index finger).

4. Simmer the rice for four or five minutes on medium heat. When you see bubbles, put sausages, potatoes and carrots in and simmer for ten minutes.

5. After ten minutes, uncover the pot cover, pour two spoonfuls of vegetable oil (olive oil is better) along the pot wall, gently turn the cast iron pot to let the oil flow evenly to the bottom of the pot, and wait for another three minutes.

6. Add green pepper and asparagus, pour in the sauce (I use soy sauce+soy sauce+a little oyster sauce), stew for another two minutes, turn off the fire and continue to stew for three minutes before eating.