Raw materials: rice, bacon, preserved sausage, runners (i.e., meat and liver combined sausage), preserved duck legs, slices of ham or cloudy legs, scallions.

Steps:

1, with a casserole stewed rice, water to be a little more than in the rice cooker when cooking rice, high-fire start, open the pot immediately after the collection for the fire;

2, and at this time the preserved meat code into the pot, preserved meat must be washed to remove the floating oil, the first need not be cut, so that a little water floating on the surface of the rice to moisturize the preserved meat is more dry, preserved meat grease and aroma flavor can be very good and play! The oils and flavors of the preserved meat will also penetrate into the rice, adding flavor. If you like your rice more flavorful, you can prepare a spoonful of olive oil or peanut oil, add a little water, and pour it into the casserole dish along the edge of the pot;

3. Don't move away from the stovetop area at this time. In the weakest heat, turn the casserole dish from time to time, in order to simmer the rice evenly without mushy bottom, insist on half an hour at most, the rice can be closed to the fire;

4, after the rice is ready, sprinkle the chopped scallions, take out the preserved meat, cut into thin slices, and drizzle Meiji black bean sauce over the casserole rice. After the rice in a bowl, yards on the cut preserved meat can be.