Today, I will share with you a common practice of clay pot rice, which is a special food in Guangzhou and belongs to Cantonese cuisine. Clay pot rice, as the name implies, must be made with low fire, and it should have good heat preservation performance and even heating, and can preserve the nutritional components of food, so it is not in a hurry.

However, with the prevalence of clay pot rice, all parts of the country also have their own characteristics, and most of them match their favorite tastes according to the final special ingredients. Let's share a common practice of ribs and clay pot rice, and friends who like it should learn it quickly.

Clay pot rice

1. First, we prepare 200 grams of rice and soak it in clear water in advance 1 hour. Rice is cooked in a casserole with too much firepower. If it is not soaked, it is easy to be caught.

2. After the rice is soaked, clean the impurities on the surface, control the moisture, pour it into the casserole, and add a proper amount of water, the amount of which should be less than 1 cm of the rice. Cover and bring to a boil, then turn to low heat for 10 minutes.

3. When steaming rice, we will treat the ribs, prepare 300 grams of pork chops, chop them into small pieces of uniform size, put them in clean water, and wash away the blood in the ribs. After washing, take out the ribs and squeeze them out for pickling.

4. Add 2g of salt, 2g of pepper,10g of cooking wine to remove fishy smell, 5g of oyster sauce to enhance freshness,10g of soy sauce, and marinate evenly for10min to let the ribs absorb juice.

Then prepare three sausages, cut them into sections with an oblique knife, and put a small handful of washed vegetables into a basin for later use.

After all the ingredients are ready, we start cooking. After stewing for ten minutes, the water in the casserole is basically dry. We punched some holes in it to facilitate steam circulation, which makes it easier to steam ribs and side dishes.

6. Then put the marinated ribs on the rice, pour the cut sausage, cover it, and pour a proper amount of rice wine along the side of the pot. In the process of rice wine evaporation, the fishy smell of ribs will be taken away and stewed for 20 minutes. Steamed ribs, steamed rice

After 7.20 minutes, we put the Chinese cabbage in the pot, cover the pot and steam for 3 minutes. When the time is up, we can turn off the heating. Let's open it. The rice grains are distinct and the edges are burnt. The ribs are delicious and the sausages are slightly sweet. All into the rice, memorable.

Ok, this delicious and rich ribs clay pot rice is ready. Like a friend, hurry up and try it.