Every grain of rice is wrapped with the aroma of Cantonese bacon. The crisp and unsweetened rice char is very steamy. There are also secret cooking rice soy sauce. The aroma of red onion and bacon oil. You can never forget a bite.
Step1:Wash the rice. Soak in water for about 5 minutes.
Step2:The bacon cuts the fat. Dices it. Put it in the pot. Put some oil in it. Stir fry it. Stir the fat bacon to get the oil
Step3:Add 5g ginger slices. Add 15g red onion. Stir fry until golden. Add 25g raw soy sauce. 20g old soy sauce. Boil evenl
Step4:Put in 50g water, 4 pieces of rock sugar, boil, cover and simmer for two minute
Step5:Made into stewed rice sauce. Spar
Step6:Put 500g water into the pot, boil it, and then put 500g rice soaked in it
Step7:After the water is boiled again, put in the cleaned sausage and bacon. Bury them in the rice. Turn the heat down and simmer for about 25 minutes. In the process of cooking rice, you can turn the position of the bottom of the pot from time to time to make the heat more even. But don't open the lid of the pot. Otherwise, the water will be lost easily.
Step8:Turn off the fire. Take out the preserved mea
Step9:Slice preserved mea
Step10:Put the slices back into the pot.
Step11:Cover the pot back. Open a big fire. Bake the bottom of the pot around. It will make the rice taste burnt.
Step12:O
Step13:Sprinkle with scallion, coriander, and then add the cooked rice and soy sauc
Step14:Mix wel
Step15:Fragrance.
Cooking tips:1. When making potted rice soy sauce, you need to make bacon oil first. If you are not very skilled, you can put a small amount of oil in the pot as an auxiliary. 2. When the preserved meat is put into the pot, it must be buried in the rice so that the taste can permeate into the rice. 3. Try not to open the lid of the pot when cooking rice to avoid water loss. 4. The best way to cook rice in casserole is to use clay casserole. Because the casserole is breathable. If there is no casserole, it can also succeed with cast iron pot. There are skills in making delicious dishes.