Clay pot rice, also called clay pot rice, as the name implies, is rice cooked in a relatively small pot. But Guangdong's clay pot rice is not only as simple as clay pot rice and rice, but also contains various ingredients.

When the clay pot rice is served and the lid is opened, the first thing that catches your eye is the rich ingredients covered on the surface. Traditional clay pot rice must be fatty, so the protagonist chose meat instead of vegetarian food.

The most classic of clay pot rice is lami. Sausage, bacon, duck sausage (made from duck liver and pork) and cured duck are four enduring products. These fat and sweet ingredients are forced out by the high temperature in the casserole, and they grease themselves, moisten the lower rice and penetrate into the bottom of the pot. Hug them when you have a good meal, and the flavor depends on the entrance.

With the update iteration of chefs and diners, clay pot rice has added more ingredients. I've also seen vegetarian clay pot rice, which uses stir-frying, and the oil must be enough, otherwise it will lose its flavor and the bottom of the rice will not be burnt.

Small clay pots, nobles to lobster and abalone, and daily sausage chicken can be served. As for which flavor to choose, it is up to you to make people rich and thrifty.

In the clay pot restaurant, meat can be mixed at will, double or triple. There are three options for adding eggs, raw eggs, salted eggs or fried eggs.

There are the most diners who add raw eggs, and greedy people who are satisfied with trembling eggs.

You can also choose to add olive horn or mustard tuber to increase salinity. It is rare to add vegetables. A few Shanghai dishes or mustard greens, sweet and crisp, are enough for supporting roles.

You may ask, if it's just meat+vegetables+rice, what's the difference between it and 1.2% rice?

Very different. There must be rice coke at the bottom of the clay pot rice. Clay pot rice without rice coke is not worthy of being called clay pot rice.

Friends who like it can try it.