In the cold winter, the most unforgettable thing for Lao Guang is a pot of spicy and delicious clay pot rice. A pot of it not only fills the stomach, but also warms the body immediately. The days when there were clay pot rice stalls all over the street are over. Perhaps it won't be long before this kind of clay pot rice, which has made countless people aftertaste, will quietly disappear from our sight and eventually become a memory.

material

Some Chinese cabbage, lean meat, salty kumquat, sugar, soy sauce, raw flour, two drops of sesame oil and rice.

working methods

1. Before pouring the rice, put a layer of oil on the inner wall of the casserole.

2. My side dishes: some locally made Chinese cabbage, and sliced meat marinated in my own DIY salty kumquat. Pickling method of sliced meat: Slice lean meat, add salty kumquat to the sliced meat, add a little sugar and soy sauce for pickling, then add cornstarch water and mix well, and add two drops of sesame oil and mix well again; It is best to marinate the mixed meat slices for more than half an hour, so that the taste will be good.

3. The ratio of rice to water is 1: 1. If you have time after washing rice, you'd better soak it first, then pour it into the casserole and boil it over low heat.

4. When the rice begins to collect water and shrimp eyes, you can put the meat slices into the rice, cover it, and simmer slowly until you smell the fragrance of the rice. Turn off the fire and continue to simmer for 5 minutes.

5. Turn off the fire for 5 minutes, and you can open the bird and spicy clay pot rice.

6. While stewing rice, cook a poached egg, cook two dishes, and then put them into the rice, and a delicious pot of clay pot rice will be baked ~ ~ ~

skill

To cook clay pot rice, it is best to use silk Miao rice and oil rice, and it is best not to use northeast rice.