Today, I will share with you a common practice, 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 must 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 finally match their favorite tastes according to special ingredients. The following is the common practice of sharing a ribs and clay pot rice. 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. The rice is cooked in a casserole with too much firepower. If it's not soaked, it's easy to get caught.

2. After the rice is soaked, clean up the impurities on the surface, control the moisture, pour it into the casserole, and add an appropriate amount of water, the amount of which shall not exceed 1 cm. Cover the pot and bring to a boil, then turn to low heat and cook 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, remove 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 allow the ribs to 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 materials were prepared, we began to cook. After stewing for more than ten minutes, the water in the casserole has basically dried up. 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 on low heat for 20 minutes. Steamed ribs, steamed rice

7.20 minutes later, we put the Chinese cabbage in the pot, cover the pot and steam for another 3 minutes. We can turn off the heating then. 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.