Stewed rice with Guangdong preserved meat(guang dong la wei bao zai fan )

Stewed rice with Guangdong preserved meat

Introduction:

"My mother dried the preserved fish when it was dry. The picture shows that there was no preservative. When it was cold, I didn't want to stir fry, so I could make a pot rice at home. The tile pot was made in the market for 7 yuan. I needed to soak it in rice water for half an hour when I came back. This is the way to prevent it from bursting. It's better to mix half Thai rice and half Chinese rice. "

Production steps:

Step 1: preparation: wash and soak the white rice for half an hour, wash and cut the dried cured fish, sausage and ginger.

Step 2: wash the earthen pot clean, add a little oil to the bottom of the pot, so as to prevent the pot from sticking too seriously. Put rice, water, mainly depends on whether the rice at home by water, a little more water is not afraid, stuffy for a long time can be. Put water in, cover and cook for about 20 minutes.

Step 3: after the water is dry, spread the cured fish, sausage and shredded ginger, add some sugar, cover and steam for about 10 minutes, and finally add some soy sauce to form. If you want houguoba, the fire must be strong.

Materials required:

Sausage: two

Dried cured fish: 100g

Ginger: 1 yuan

Rice: right amount

Sugar: right amount

Soy sauce: right amount

Note: pay more attention to the process, be careful when boiling rice water overflow, also don't burn.

Production difficulty: ordinary

Process: casserole

Production time: half an hour

Taste: Original

Chinese PinYin : Guang Dong La Wei Bao Zai Fan