Prepare ingredients. Soak red dates and medlar and wash them. Wash black fungus and tear small pieces. Wash the white rice, soak it in clear water for 30 minutes, and then drain it.

Chicken leg meat is cut into 3cm chunks, and clay pot rice is a big piece of meat to eat. Grab soy sauce and ginger juice, marinate for 20 minutes, then add white powder and mix well.

Rinse the sausage liver and intestines slightly to remove the surface dust. The oblique slice is 0.3cm thick, refreshing and not greasy.

Cut the seasoning and set aside. Open the chopped green onion.

In order to make the rice more fragrant, add oil and minced garlic to the cold pot, turn the heat down, and pour in the drained white rice and stir fry slightly.

Add water (the ratio of rice to water is 1: 1.05), and the fire will turn to medium fire. In the meantime, stir the anti-sticking pan with chopsticks. When collecting water (when the rice grains are covered with round holes like eyes), put the sausage in, then add the chicken legs, red dates, medlar and black fungus, and finally sprinkle with shredded ginger and chopped green onion.

The meat should be laid flat on the rice grain, and it should never be piled into hills to make the ripening uneven. Hurry up.

Cover the pot and simmer for 15 minutes, then turn off the fire and simmer for 10 minutes. Just set a timer to remind you that you can cook a flat dish in 25 minutes. The high temperature in the cast iron pot shortens the cooking time. If a clay pot is used, it needs to be boiled for 20 minutes and stewed for 15 minutes.

The original pot was moved to the dining table, the lid was opened, and the aroma was compelling! Don't worry, let the water evaporate for another minute or two, then pour in the clay pot rice soy sauce and sprinkle with chopped green onion. Now shout "Go"! The soy sauce of clay pot rice is adjusted as follows: 3 tablespoons soy sauce +2 teaspoons sugar+1/2 teaspoons sesame oil, boiled or microwave for 20 seconds.

If you like to eat crispy rice, simmer for 5 minutes and the rice at the bottom will become crispy rice. Experience: The crispy rice crust cooked in big bone cast iron pot is a bit like the crispness of potato chips, while the crispy rice crust cooked in white enamel pottery pot or cast iron pot is thicker, harder and crisper. I think the surface treatment of the big bone iron pot is meticulous enough to achieve the effect.

Clay pot rice is simpler than expected! Not counting homework, it only takes 30 minutes to finish, which is faster than the normal procedure of ordinary rice cookers, and it really saves time, effort, electricity and gas, and washes the pots and dishes less. Come and make it for your family!

22cm hot pot with both ears. Three layers: upper pot cover, middle pot and lower soup pot. You can cook soup and stew meat in the soup pot, and fish and eggs in the pot. When cooking clay pot rice, JJ can easily fry salmon and Qingjiang dishes in the pot!