Cantonese style claypot rice
Detachable Multi-Coooker
Ingredients：
Ingredients |
Amount |
Cantonese sausage |
150g |
Shallot |
1 |
Bacon |
100g |
Steamed fish oyster sauce |
30g |
Egg |
1 |
White sugar |
a teaspoon |
Rice |
3 servings |
Cooking wine |
Small Amount |
Directions
1：Slice the sausage and bacon, soak the rice in water for 1 hour.
2：Put a thin layer of oil on the bottom of the pot, put the rice and water in a ratio of 1:1.2. Bring the fire to a small fire and close the lid.
3：When the water in the pot is dry quickly, the surface of the rice is covered with sausage and bacon, and the eggs are beaten and closed.
4：Cook for about 5 minutes on low heat and turn off the heat for about 15 minutes.
5：Sauce sauce: steamed fish oyster sauce, sugar, cooking wine, moderate amount of water and evenly mixed.
6：Sprinkle the sauce evenly on the rice before serving, and sprinkle with chopped green onion.
