The king of rice cooker casserole - potato salami casserole. The essence of potato sausage casserole has two: the softness of potatoes, sausage oil flavor. A perfect pot of potato sausage casserole should be done this way: zero, prepare materials. Basic materials: potatoes, sausage (after trying not to recommend wide sausage, recommended with spicy sausage, my family is Shaanxi, with the kind of sausage is downstairs Sichuan people do), small onions; ingredients: soy sauce (or soy sauce), oyster sauce, salt; 0, amoy, amoy after soaking with water, the amount of water than the usual cooking rice more than 10-15%, set aside do not care about; set up a pot of water, began to burn, and so on, and so on, and so forth, and so on, and so forth, and so forth, and so on. After the potatoes and sausage water is also open, saving time; potato dicing, not too big, slightly smaller, easy to stew sense of taste; sausage slicing, not too thick, it is recommended to use a meat cleaver to cut, will not destroy the intestinal coating; Canton sausage oil is not enough, the flavor is also relatively light, eat genuinely inferior to spicy sausage, although it is a first-hand experience, but it is also different from person to person, right?