Sausage clay pot rice is smeared with lard in the casserole (lard is solid, which will not spread like peanut oil after smearing, and rice is especially sweet after being concentrated with lard), and then the rice and water are washed clean, with the ratio of 1 to 1.5. Don't fire at first, because the later steps are more complicated for newcomers, and rice is easy to cook.
Soak the sausage in water (preferably fat and thin sausage), peel it, and then cut it into pieces with a thickness of 1-50px. Put a little oil in the wok, because the sausage will give off oil, so don't have too much oil. Fry it on low heat. Turn off the fire when the fire is too small to avoid burns. When the grease becomes transparent, take it out and put it aside. Put a onion and a small piece of ginger in the remaining oil in the pot, stir-fry until fragrant, then pour in a little soy sauce, a little water, a little sugar and a little cooking wine, and stir-fry until the sauce comes out. Pay attention to the heat, too hot soy sauce is easy to fry. This is just a cooking process. You can turn off the fire soon.
When the sauce is ready, add hot water and salt to the pot and blanch the vegetables. Don't stew directly in the pot. 4. After the dishes are put into the pot, just order more dishes on the side. At this time, you can cook with a big fire. After the fire boils, turn to low heat and open the lid after about 3-5 minutes. When rice and water are almost mixed, you can add sausage, pour half of the soup, then add vegetables, leave a dozen eggs in the middle, add the other half, pour the soup cover and stew for about 5 minutes. Be sure to hurry, because you have to use the waste heat in the pot to cook stew. If it is too slow, all the heat will run away. (or continue to simmer until you smell a little burnt, so you can turn off the heat.) End! Guangdong style clay pot rice