Claypot Rice

Cut some ginger strips and chopped green onions, set aside.

Cut Cantonese sausage and cured meat to your desired thickness.

Thin slices heat evenly, cook easily, and fat penetrates the rice grains faster to enhance aroma.

Add a little peanut oil to the bottom of the pot.

Pour in the cleaned white rice and water, the ratio of rice to water is 1:1.5 (water about 1.5cm higher than rice), sprinkle a little salt.

Bring to a boil on high heat. After water boils, reduce to low heat, cover the pot, and start steaming rice.

First pour rice and water into the pot, then turn on the heat. If you turn on the heat first to warm up, then add rice and water, the heated clay pot may crack due to sudden cooling.

After about 3 minutes, you can open the lid, arrange the sausage slices and cured meat, and cover the pot again.

Let the fat from sausage and cured meat have enough time to penetrate the rice grains.

Steam for 3 minutes, sprinkle some Huadiao wine along the edge of the pot.

Meanwhile, heat another small pot, bring water to a boil, add a little oil and salt, blanch the green vegetables for about 6-7 minutes until done, then remove.

This step keeps the green vegetables bright and plump in color and texture.

About 3-4 minutes after pouring the Huadiao wine, you'll smell the charred aroma coming from the clay pot. At this time, manually help the clay pot change the heating angle.

Let the clay pot heat evenly on all sides, this process lasts 5 minutes.

Add ginger strips, crack an egg, cover the lid. Turn off heat after 1 minute.

Let the clay pot rice sit on the stove, use residual heat to steam for 1 minute.

Open the lid, arrange the green vegetables, sprinkle with chopped green onions.

Pour the clay pot rice sauce over it.