Iron pot sausage and bacon rice
Rice 1 measuring cup | Glutinous rice 1/2 measuring cup |
Homemade Cantonese Sausage 2 items | Homemade Spicy Sausage 1 item |
Homemade Cantonese bacon 1/2 items | Shiitake mushrooms 4 pieces |
Scallop 30g | Self-dried preserved vegetables 20g |
Carrot 1/3 | Autumn melon Appropriate amount |
Sesame Sesame Oil 1 spoon | Vegetable oil 2 spoons |
Light soy sauce 2 spoons | Oyster sauce 1 spoon |
Clear water
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Step 1
Prepare materialsStep 2
First, dice the carrots and scallops and place them on the washed rice. Wash and soak the mushrooms (don’t throw away the soaked mushroom water, put them into the pot together and cook)Step 3
Drop in sesame oil, vegetable oil, oyster sauce, and light soy sauce, cover the pot and cook until boiling, then reduce to low heat.Step 4
Cover the pot and cook until the water is reduced, sprinkle with preserved vegetables and cover the pot.Step 5
Heat oil in a pot, add Cantonese-style sausage and stir-fry until fragrant (see my recipe for how to make Cantonese-style sausage)Step 6
Then pour in the Cantonese-style bacon and stir-fry until fragrant (see my recipe for how to make Cantonese-style bacon)Step 7
Then add the spicy salami and stir-fry until fragrant (see my recipe for how to make the spicy salami)Step 8
Cooked autumn melonStep 9
Then put the cured meat into the iron pot, pour in a little autumn melon soup, cover the pot and simmer over low heat for 2 minutes.Step 10
Take out of the potStep 11
FinishStep 12
Appealing to the taste budsStep 13
All colors and flavorsStep 14
A big pictureStep 15
FragrantStep 16
Not badStep 17
Take out a bowl and eat itStep 18
It smells really goodStep 19
The deliciousness will continue Cooking Techniques for Wok Sausage and Pork Rice