Wash out the new rice of the year, add an appropriate amount of salt and MSG, mix well, then put it into a small casserole and simmer (usually two to three taels per pot). When the water is almost dry, add sausages and beans. Skin, diced bacon, peas, lard, etc., simmer over low heat for five minutes.

Casserole rice, also known as clay pot rice, is a special delicacy originating from Guangdong and belongs to Cantonese cuisine. The main types include cured meat claypot rice, mushroom slider chicken, black bean pork ribs claypot rice, pork liver, roast duck, white-cut chicken, etc.

Usually put the washed rice into the pot, measure the amount of water, cover it, cook the rice until it is seven times cooked, add the ingredients, and then cook it over slow heat.

The "pot" made of tiles is more flexible in terms of heat control, and the cooked rice is also more delicious, leaving a fragrant aroma between the teeth and endless aftertaste. When eating claypot rice, remember to taste the burnt rice. It is fragrant and crispy. If you are afraid of the heat, just pour it into the soup and soak it for a while before eating it. It will be just as delicious.