Cantonese-style sausage is more suitable. After all, the snacks over there have rarely eaten Sichuan sausage's clay pot rice, but if you cook it at home, you like to do whatever you like. Dry the water and prepare a small half bowl of high-concentration white wine, three to four spoonfuls of sugar. Pour a tablespoon of five-spice powder into the basin, then pour soy sauce into it, stir the seasoning evenly, then turn the dried pork back and forth in the seasoning basin, and put it in the refrigerator for 24 hours to cook first. While cooking, slice the sausage, steam the rice until it is half-cooked (when the water is dry, it is not dry yet), put the sausage in, and when it is half-cooked, add the vegetables (mix them with oyster sauce and soy sauce), and the delicious clay pot rice will be finished.
It's like teaching fish to swim. Calling me an authentic person who has lived in the north for many years and has only been to Guangdong twice to cook Cantonese food is like asking a person who has lived in the south for many years to cook stew in the northeast. But after thinking about it, I decided to post it, because this person likes the clay pot rice made of Cantonese sausage and bacon, but he has also eaten the clay pot rice made of Sichuan sausage and Anhui sausage. Personally, the clay pot rice made of Anhui and Hunan bacon is acceptable. Sichuan sausage and Anhui sausage taste good, but the clay pot rice is really average. Cut the sausage into small pieces, chopped green onion and green peas into water. Heat the oil in the pan and stir-fry the sausage until the sausage smells good. Add the rice and green peas, stir-fry until the rice grains are clear, and season for about three minutes. Laoganma takes 5 grams and soy sauce takes 2 grams.