Ingredients: Cantonese sausage (two pieces), eggs (two pieces) and cucumber (one piece).

Accessories: salt (one teaspoon), light soy sauce (one teaspoon), oyster sauce (one teaspoon), sugar (half teaspoon), cooking wine (a little) and shallots (two).

Time: 35 minutes

Heat:

Practice steps

1. Clean the casserole, blow dry the water, and brush the bottom with a layer of oil. Pour in the pre-soaked shredded rice, add a spoonful of oil, and stir until the water is half a knuckle above the rice surface. Soak the silk seedlings for 40 minutes in advance.

2. When the casserole is put on the fire to boil, the Heile casserole has good thermal conductivity, and the fire can be minimized when it is about to boil.

3. Slice the sausage for later use

4. Cucumber can also be cut into rhombic pieces, and vegetables can also be used. Huangguaxiang and clay pot rice are also good choices.

5. Cook until the rice can't see the water, add sausage when some holes appear, and continue to simmer for two minutes.

6. Beat in two eggs, cover and stew for 3 minutes.

7. Add the cucumber, pour the sauce, turn off the fire and simmer for 5 minutes.

8. Open the lid, sprinkle with shallots, and the delicious clay pot rice can be eaten!