How to cook your own clay pot rice 8 traditional clay pot rice practices

Pork chop 200 g rice 200 g rape moss 3 soy sauce 1 teaspoon soy sauce 1 teaspoon salt 1/2 teaspoons garlic 1 cloves sugar 2/3 teaspoons yellow wine 1 teaspoon white pepper 1/3 teaspoons starch 2 teaspoons lobster sauce/kloc-

1. After washing the rice, soak it in clear water for about 30-40 minutes. The ratio of rice to water is 1: 1.5, and douchi is diluted with a little water for later use.

2. Chop the ribs into small pieces of about 1.5 cm after cleaning, add all marinades except lobster sauce and mix well, marinate for 15-20 minutes to taste, then pour the bones into lobster sauce and mix well;

3. Pour about 2-3 tablespoons of salad oil into the casserole, and pour in the soaked rice and water;

4, open a small fire to cook, occasionally stir with a shovel during cooking to prevent rice grains from sticking to the bottom. Stir the water slightly after boiling, cover the casserole and stew for about 3 minutes. When the water and rice in the pot are basically flat, spread the marinated ribs evenly.

5, cover the casserole, simmer for about 10 minutes, and then add some scalded rapeseed moss to eat together.