How to make clay pot rice with preserved vegetables

Many people say that they can cook, but in fact they are just particularly good at making instant noodles. In order to avoid this embarrassment, let's learn together. First, let's take a look at the recipe of cured meat and vegetable clay pot rice.

1. Wash the rice and soak it in clean water for 30 minutes. Put it in the rice cooker, pour in a few drops of cooking oil, add warm boiled water and make the water depth reach one small finger joint. Press the rice cooker button.

2.12 Wash the cured chicken legs and sausages.

3.21 Debone the chicken legs and cut them into pieces, and slice the sausages.

4. Wash and slice the mushrooms, green vegetables and carrots, drain them in boiling water and set aside. Chop the green onion and ginger and set aside.

5. When the rice cooker makes a "beep beep" sound and the rice becomes a honeycomb shape, spread the chopped bacon on the rice.

6. Fry 2 soft-boiled eggs and place them on top of the bacon after 15 minutes.

7. Then start preparing the sauce. Heat the pan, add a small amount of oil and pour in chopped onion, ginger and garlic, stir-fry for a few times, add light soy sauce, dark soy sauce, oyster sauce and appropriate amount of sugar and chicken essence, etc.

8. After another 10 minutes, when you smell the rich aroma of cured meat, spread the mushrooms, green vegetables and carrots on the top layer, and then pour the fried sauce around the pot.

9. Cover the lid and continue cooking for about ten minutes to dry out the excess moisture in the sauce and rice (I like the rice to have a slightly burnt aroma).

Today, I have finished introducing the cured meat and vegetable clay pot rice that I would like to introduce to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.