Douchi clay pot rice pork chop 200g rice 200g rape moss 3 soy sauce 1 teaspoon soy sauce 1 teaspoon salt 1/2 teaspoon garlic 1 teaspoon white sugar 2/3 teaspoons yellow wine 1 teaspoon white pepper 1/3 teaspoons starch 2 teaspoons douchi. 2 cups of water, 300g of salad oil, 1 3 tbsp, washed rice, soaked in clear water for about 30-40 minutes, the ratio of rice to water is 1: 1.5, and fermented soybean is diluted with a little clear water for later use; 2. Chop the ribs into small pieces of about 1.5 cm after cleaning, add all marinades except lobster sauce and mix well, marinate for 15-20 minutes to taste, then pour the bones into lobster sauce and mix well; 3. Pour about 2-3 tablespoons of salad oil into the casserole, and pour in the soaked rice and water; 4, open a small fire to cook, occasionally stir with a shovel during cooking to prevent rice grains from sticking to the bottom. Stir the water slightly after boiling, cover the casserole and stew for about 3 minutes. When the water and rice in the pot are basically flat, spread the marinated ribs evenly. 5, cover the casserole, simmer for about 10 minutes, and then add some scalded rapeseed moss to eat together.