Raw materials: two bowls of rice, half a preserved sausage, small taro 4, 1 egg, cooking oil, oyster sauce, soy sauce, green onions, ginger, cooking wine, scallions, a small piece of cabbage;

Recipe making process

Step 1: the first rice washed clean, placed in a bowl, plus warm water soak for 20 minutes or more, add to the bowl of water and the usual amount of water to simmer the rice is almost the same, and then the whole thing to be together in the pot;

Step 2: take out the pot, the bottom of the pot to brush a thin layer of oil, I use here is the Wandu burn clay pot, 2.5L capacity, do the family version of the boiled rice just right;

Step 3: the soaked rice and water poured into the pot, because the bottom of the pot brushed the oil, so the surface of the water will be some of the oil splashes;

Step 4: the taro peeled and cut into pieces, sausage cut into sliced;

Step 5: Arrange the cut taro and Chinese sausage in the pot, laying on top of the rice can be, I use the Chinese sausage here is raw, so it should be cooked with rice;

Step 6: Put the pot on the potter's stove, put the lid on the pot, medium heat to cook the ingredients in the pot first, then turn to a small fire to cook for 10-15 minutes or so, I have two lids on this pot, only use the inside of a small

Step 7: cooking rice, frying pan on the heat, put a little cooking oil, put into the shallot section fried incense;

Step 8: pour a tablespoon of soy sauce, a tablespoon of oyster sauce, a tablespoon of water, a little onion ginger wine, stir evenly, boil off the heat;

Step 9: the good sauce into a small bowl, the inside of the shallot can be pick out do not, this material juice I am half used to put in boiled rice, half used to put in the heart of the vegetables;

Step 10: open the lid of the pot, the pot of rice soup has been almost gone, rice, taro and sausage are eight or even nine minutes cooked, this time to prepare a raw egg to put it in, and then spoon part of the material juice evenly dripping on the surface; if you want to eat the bottom of the rice pot, at this time you can also around the edge of the pan dripping some cooking oil into it;

Step 11: Cover the lid, continue heating over low heat for 1-2 minutes, turn off the fire, simmer for 15-20 minutes, using the clay pot itself a good insulation function of rice and eggs and other ingredients simmering until cooked;

Step 12: Open the lid again, the flavor of the pot overflowing, sprinkled with some chopped scallions, you can end the pot on the table to eat a delicious! Taro preserved rice is not very simple!