Rice, Cantonese bacon, preserved sausage, runners (i.e., meat and liver sausage), preserved duck legs, ham or sliced cloud legs, scallions

2. preparation and production

Casserole stewed rice, the water should be a little more than in the rice cooker cooking rice; high-flame, open the pot and then immediately close to the fire;

And at this time the preserved meat yards into the pot (preserved meat)

For those who prefer their rice to be more flavorful, you can prepare a spoonful of olive oil or peanut oil, mix it with a little water, and pour it into the casserole dish along the edge of the pan.

The key at this point is to stay on the stovetop.

At the lowest possible heat; turn the casserole dish from time to time in order to simmer the rice evenly and without burning the bottom;

All in all, the rice should be ready to be removed from the heat in half an hour at the most:)

When the rice is ready, sprinkle in the chopped green onions;

Take out the preserved meat and slice it thinly, and drizzle it with the soy sauce on top of the rice casserole.

Place the rice in a bowl and top with the sliced Chinese flavors.