Clay rice is a traditional delicacy from which province on the southeastern coast of my country?
The "pot" made of tiles is more flexible in terms of heat control, and the cooked rice is also more delicious, leaving a fragrant aroma between the teeth and endless aftertaste. When eating claypot rice, remember to taste the burnt rice. It is fragrant and crispy. If you are afraid of the heat, pour it into the soup and soak it for a while before eating it. It will still be delicious
Recipe attached
Ingredients?
A piece of pork belly, a piece of pork front leg, an appropriate amount of salt, sugar, and white wine, an appropriate amount of red yeast rice, an appropriate amount of chili powder, pepper, and Sichuan pepper powder, an appropriate amount of cooking oil, a little rice, a bowl of eggs, a green vegetable, an appropriate amount of lard, step 1
p>Peel the pork belly. Thinly slice the pork shank and pork belly.
Step 2
Add salt, sugar, white wine, red yeast rice, chili powder, pepper, Sichuan pepper powder, cooking oil and other seasonings and stir evenly.
Step 3
Put the funnel into the casing, tie a slip knot with the hemp rope, and fill the meat slices with a wooden stick. Poke small holes on the surface of the toothpick. The sausage is done. (Remember to dry it for two months before eating)
Step 4
Soak Echizen rice for one hour.
Step 5
Brush the casserole evenly with lard, add water 5-6 mm higher than the rice noodles, pour in an appropriate amount of cooking oil and sugar and cook over high heat for three to four minutes.
Step 6
Slice the sausage, add a spoonful of oil along the edge of the pot, cook for two minutes and then turn to low heat. Pour the sauce and add the blanched vegetables (add salt to the water). Beat in the eggs, close the lid and simmer for five minutes.
Step 7
Pour in the remaining sauce, sprinkle with black sesame seeds, and heat the spray gun slightly.