1. Put a thin layer of oil on the bottom of the tin foil pot to wash rice. The ratio of rice to water: 1: 1.5 (This ratio is very important, which is related to the raw and cooked degree of rice! Rotten is not delicious, but you can't eat it if it is half cooked! ) Put the rice and water in a tin foil pan and bring to a boil over high fire.

2, about ten minutes, the rice just started to seal the water. You can see that there are holes in the surface of rice. At this time, put the meat and ginger slices in.

3. After the meat is set, put ginger slices and lay an egg. Cover the lid, turn the fire to a minimum and cook for another three or four minutes. It's the critical moment! Turn off the fire and let the casserole rice stew for fifteen minutes. Never open the lid. I think so. It is the most important situation of clay pot rice, which is difficult to keep.

4. Wait patiently for fifteen minutes, and the hot tinfoil clay pot rice will be ready!