I bought a pot of clay pot rice online. How to cook an authentic Cantonese clay pot rice?

Cantonese-style clay pot rice, also called clay pot rice, is a traditional specialty food in Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. There are many kinds of clay pot rice, and you can match the ingredients according to your own preferences. The more classic ones are bacon claypot rice, lobster sauce ribs claypot rice, slippery chicken claypot rice, eel claypot rice, frog claypot rice, salted fish and fragrant meat claypot rice, etc. The authentic way is to choose Simiao fragrant rice, which is known as "the king of rice in China" in Zengcheng. Its texture is long, slender, crystal clear, white, silky, glassy, delicious, strong and easy to soak.

The utensils for cooking Cantonese clay pot rice are also very distinctive. They are "clay pots" made of tiles. A good pottery pot has a bright glaze bottom and more flexible temperature control. The rice made from this clay pot rice is fragrant and memorable.

How to make Cantonese-style sausage clay pot rice ① Coat the bottom of the pot with a thin layer of oil, wash and shred the rice, put it in the pot, inject clean water, soak it for one hour, add half a spoonful of salad oil after soaking, stir it evenly, then put the pot on the stove, turn the fire to low heat, cover the pot and stew until cooked.

(2) Slice the sausage and shred the ginger. When the water in the pot is almost dry, spread the sausage and shredded ginger on the rice, add an egg, cover the pot, stew for five minutes, then turn off the fire and continue to stew for 15 minutes without opening the lid;

③ Make sauce, oyster sauce, light soy sauce, white sugar and sesame oil, and add appropriate amount of cold boiled water and stir well; Wash small rapeseed, add salt to boiling water, drop a few drops of oil, blanch, remove and drain; After the rice is stewed, open the lid, add the small rapeseed, pour the sauce and mix well to serve.

Delicious clay pot rice has two obvious characteristics. Serve the sauce first, open the lid and pour it on the rice to make the finishing touch. This dark and shiny sauce is made by the chef's skill. The other is crystal-clear rice with silk seedlings, which is a golden crispy rice crust baked from a smooth bottom. Dry, fragrant and crisp, with a deep taste, it is really the essence of a pot.