Main Ingredients: 150 grams of rice, 2 pieces of Cantonese-style preserved sausage.

Accessories: 1 egg, oyster sauce, 4 vegetables, soy sauce, a little sugar.

1, rice washed, soaked in 1.3-1.5 times the water for 1 hour.

2. Take a casserole, brush a thin layer of lard on the bottom of the pan, and pour in the soaked rice and water.

3, casserole directly with a lid on high heat to boil, turn to low heat to continue to simmer.

4, with soy sauce, oyster sauce, white water, a little sugar mixed well into the sauce.

5, casserole stew about seven or eight minutes, the surface of the rice can not see the water, but there are bubbles, then sprinkle ginger, the cut sausage spread on the surface of the rice, beat the egg, again covered with a micro-fire simmer for five or six minutes off the fire, do not open the lid, and continue to use the residual temperature of the simmering.

6, stewed rice open the lid, code into the heart of the vegetables, pouring sauce, mix well to eat.