1- material

Ingredients: rice (half if you have glutinous rice at home), 1 ribs, 1 sausage, 1 potato, 2 lettuce.

Sauce: light soy sauce, light soy sauce, cooking wine, sugar, chicken essence (my family likes to put ginger in cooking, so I also put a little Jiang Mo).

2- Practice

1、

Wash the rice and soak it for half an hour.

2、

Plug in the rice cooker, dry-cook for 2 minutes, pour in the oil and shake it until the bottom of the pot is oiled, pour the soaked rice into the pot, and add water until the water is deeper than a nail shell of rice. Too thin, not delicious.

3、

During the 20-minute cooking, you can do the following things:

a.

Wash and cut ribs, wash and slice sausages, peel and slice potatoes, wash and dry, and wash vegetables.

b.

Light soy sauce and dark soy sauce, cooking wine, sugar and chicken essence, according to the ratio of 3:2: 1, pour into a bowl to make sauce, and add Jiang Mo.

c.

Heat the wok, pour in the sauce and bring to a boil (to remove the raw flavor of the juice).

d.

Pan-fry potatoes until half cooked (slightly yellow on both sides).

e.

Heat the water and blanch the lettuce.

4、

Clay pot rice will sing in the middle of function. After the meal is cooked for about 20 minutes, it will sing, then quickly add ribs, sausages, potatoes and lettuce, and finally pour the sauce and stew for another 20 minutes.

5、

The unique wax smell of ribs and sausages has permeated the whole room. Open the lid and serve.

Heart water recommendation:

This kind of rice is especially suitable for those who have no time to cook at work and don't like cooking. If it's too much trouble, potatoes can be cooked directly with rice. There is no problem without ribs, and the materials of clay pot rice are very wide, so you can mix them any way. For example: celery salted fish rice, mushroom chicken rice, mung bean sauce meat rice and so on. , as long as you do one well, the others can be extrapolated ~

The oily smell of bacon seeped into the rice, and the rice became full of bacon and shiny. In addition, I like to eat the skin at the bottom of the pot best, which is oily but not burnt. Crispy and delicious.