Pot Rice with Chinese Sausage

Ingredients: rice, Chinese sausage, shiitake mushrooms, Shanghai bok choy, eggs

Seasoning: green onion, ginger, oil, soy sauce, oyster sauce, soy sauce, salt, sugar, water

Steps

1. Processing of ingredients

Rice soaked in advance, bok choy cut off, Chinese sausage, shiitake mushrooms sliced, green onion cut green onion

2. Brush oil

Brush a thin layer of salad oil on the inside of the casserole, add the soaked rice, add water, not more than 0.5 cm can be, open the lid on high heat

3. sauce, fishing vegetables

First adjust a bowl of sauce: two spoons of soy sauce, a spoon oyster sauce, half a spoon of dark soy sauce, half a spoon of sugar, half a spoon of sesame oil, a little pepper, three spoons of water, mix well

Burning a pot of water, the water boiled with a few drops of water, and the water boiled, the water boiled with a few drops of water. When the water boils, add a few drops of oil and a pinch of salt, blanch the bok choy for ten seconds, then remove and set aside

4. Add the side dishes

The casserole dish is almost dry, turn the heat to low, use chopsticks to insert some air holes in the pan, spread the Chinese sausage and mushrooms evenly, crack the eggs, sprinkle with shredded ginger, and put the lid on

5. Add oil, adjust the angle

Plug in the oil along the edges of the pan lid. A small amount of oil, properly tilted casserole on the stove so that the sides are evenly heated, so as to form a potpourri

6. Add bok choy, seasoning

Five minutes later, spread bok choy, sprinkle the sauce on the top, cover and simmer for two minutes to allow rice to fully absorb the sauce, and finally sprinkled with green onions