Cantonese-style claypot rice is not spicy and is sweet.

Cantonese-style cured claypot rice is a food made from sausage, liverwurst, bacon, bacon cake, cured duck, chopped green onion or coriander.

Clay rice has no fixed taste. Sichuan people like it spicy, so they can add some spicy sauce; Shanghai people like it sweet, they can add some sugar to the juice; Hunan people like it spicy, they can add green pepper shreds and red pepper shreds to blend the juice; Hong Kong people can add some seafood, Northeastern You can add some soybean paste, etc., and the taste can be adjusted according to different places.

Tips

Soak the rice for 1 hour in advance and add some oil when cooking. This is the key to making the rice delicious.

2. Adjust the sauce according to that proportion. There is no need to pour it all at once. If the taste is not enough when eating, you can add more to avoid being too salty.

3. After it is cooked, cook for 5 minutes and simmer for 15 minutes. Finally, pour in the sauce and garnish with green vegetables and green onions. In addition to sausages, bacon and barbecued pork are also good choices!