Claypot rice, also known as claypot rice, is a specialty food originating from Guangzhou, Guangdong, and belongs to the Cantonese cuisine.

The main types include claypot rice with cured meat, slider chicken with mushrooms, claypot rice with pork ribs with black bean sauce, pork liver, roast duck, white-cut chicken, etc.

As a pure foodie, understanding of food is definitely indispensable. Next, let me share with you how to make a Cantonese delicacy - "Clay Rice".

Details 01 First prepare the ingredients: rice, Cantonese sausage, Lianzhou bacon, Yangchun cured duck, etc.

The auxiliary materials should be prepared: vegetable oil, ginger, tangerine peel, chive juice, special seasoning for cured meat pot, etc.

02 Next comes the production process. The rice needs to be soaked for 2 hours in advance; the skills for making claypot rice crispy rice, the amount of water for claypot rice, etc. are all things that need to be considered. The amount of water is slightly higher than that of rice, and the ratio of rice to water is about 1

:1 or so.

03 Then bring to a boil over high heat, then reduce to low heat and simmer for 7 minutes; tips for making claypot rice crispy rice: wait until the rice in the claypot rice is cooked, insert chopsticks into the holes more evenly, and then add the sausage.

04 Then make the crispy rice, pour oil in the pot. After pouring the oil, tilt it 35 degrees to make it heat more evenly; then turn to low heat and simmer for 5 minutes. When the crispy rice is forming, you can also turn off the heat.

This is a technique for making claypot rice crispy rice. If the fire is not controlled well, it may not be a small rice crispy rice, and it may be burnt.

05 Finally, claypot rice is delicious, and this pot is the most important.

"Casserole" means casserole, pronounced "粲子" in Cantonese. Most clay pots and casseroles are made with thick walls, slow heat transfer and strong heat preservation, which can better preserve the original flavor of food.