Seasoning: ginger 1 small piece, oil 1 tablespoon;
Exercise:
1. Prepare all kinds of raw materials;
2. Wash the rice clean, add a proper amount of water, add a spoonful of oil, mix well and soak for one hour;
3. Put the dried duck leg into the pot, add a proper amount of water, and cook for about 10 minute after the fire is boiled;
4. Take out the cooked duck legs, wash and drain, and chop them; Slice sausage and shred ginger;
5. Brush a layer of oil on the bottom of the casserole;
6. Pour the soaked rice into the pot, and the amount of water is slightly less than the usual cooking;
7. Cover the lid, medium heat, and turn to low heat after boiling;
8. Stir a few times with chopsticks or spoons to prevent the bottom from being burnt;
9. When the water is almost dry, spread the dried duck pieces and sausages evenly and add shredded ginger;
10. Pour a spoonful of oil evenly along the edge of the pot with a spoon;
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13. Broccoli is broken into small flowers, washed, put in boiling water, blanched for one minute, and fished out;
14. Put the scalded broccoli on the cooked rice and sprinkle it with your favorite sauce when eating.
Tips:
1. The salted duck is salty. Boil it with water first, remove some salt and reduce the salty taste.
2. Step 8, stir the rice after it is boiled, so that it is not easy to paste the bottom;
After cooking, the water in the pot is almost dry, so you can put the vegetables. Be quick at this time. Cover the vegetables immediately after you put them in, and don't open the lid half-way, so as not to cook the vegetables.
4. Step 10: Pour a spoonful of oil along the bottom of the pot, and don't miss it, so as to form a crispy rice crust;
5. Step 1 1 ~ 12. Don't heat a place all the time. Be sure to turn the casserole every one or two minutes, otherwise it will paste the bottom;