Clay pot rice, also known as clay pot rice, is a special food from Guangdong Province and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. If you are afraid of the heat, it is just as delicious to soak in the soup for a while before eating.

Additional method

Materials?

Pork belly, pig forelegs, salt, white wine, appropriate amount of red yeast, appropriate amount of Chili powder, pepper powder, appropriate amount of cooking oil, a bowl of eggs, a portion of green vegetables, appropriate amount of lard, and several steps 1

Skinned pork belly Slice the pig's front legs and pork belly.

Second step

Add salt, sugar, Chinese liquor, Redmi, Chili powder, pepper powder, pepper powder, edible oil and other seasonings and stir well.

Third step

Insert the funnel into the casing, tie a slipknot with hemp rope, and pour the meat slices with a wooden stick. Small holes are punched on the surface of toothpicks. The sausage is ready. (Remember to air dry for two months before eating)

Fourth step

Soak the rice for an hour.

Step five

Brush lard evenly in the casserole, add water 5-6 mm higher than rice flour, pour in proper amount of cooking oil and sugar, and cook for three to four minutes.

Step 6

Slice the sausage, add a spoonful of oil along the edge of the pot, cook for two minutes and then turn to low heat. Pour in the sauce and add the blanched vegetables (salt in the water). Add the eggs and stew for five minutes.

Step 7

Pour in the remaining sauce, sprinkle with black sesame seeds, and the spray gun is slightly hot.