Hei Le Claypot Rice
| Dachshund 2 roots | Bacon 1 block |
| Eggs 1 | Oil Appropriate amount |
| Light soy sauce 2 scoops | Oyster sauce 1 scoop |
| Shanghai Qing 4 pieces | Rice 3 cups (about 480 grams) |
| Clear water 3 cups (approximately 540 ml) |
Step 1
Prepare sausages and bacon in advanceClean the meat and steam it in a steamer until cooked.
Step 2
Wash the rice and soak it in water for half an hour.
Step 3
Prepare a Heile casserole and brush the bottom and sides of the casserole evenly with a layer of oil.
Step 4
Pour cold water and rice into a casserole, and put a spoonful of cooked oil into the pot, so that the rice grains will be crystal clear.
Step 5
Place the casserole on the electric ceramic stove, turn on the heat, and after it boils, roll the rice grains in the pot, cover it, and turn to low heat to cook the rice. This process will take about 6 or 7 minutes.
Step 6
While waiting, cut the bacon into thin slices and prepare an egg.
Step 7
Mix 1 tablespoon of oil and 2 tablespoons of light soy sauce into juice and set aside.
Step 8
When the rice in the casserole has just reduced its juice, quickly add the sliced bacon and sausage, beat in an egg, leave a place for the vegetables, scoop in the juice mixed with oyster sauce and light soy sauce, cover it and continue cooking the rice over low heat.
Step 9
Do not remove the lid after 5 minutes and let the residual heat of the casserole simmer the rice for a while. The crispy and fragrant rice crackers of claypot rice are also formed at this stage.
Step 10
While the rice is simmering in the casserole, blanch the Shanghai greens and set aside.
Step 11
When the time is up, open the lid of the pot and add the blanched Shanghai greens. The whole house will be filled with the aroma of cured meat.
Step 12
The cured rice is crystal clear, oily and salty. Heile Claypot Claypot Rice Cooking TipsWhen blanching vegetables, add a few drops of oil and a small amount of salt to keep the vegetables green and flavorful.
