How to make pork ribs and Chinese sausage clay pot rice

Using Chinese sausage to make clay pot rice originated from the south, especially people in Guangzhou like to make this kind of food the most. The method of using Chinese sausage to make clay pot rice with pork ribs and Chinese sausage is not complicated for us. The main ingredients are Chinese sausage and pork ribs. But here I want to remind everyone that the Chinese sausages used are mostly made at home, not purchased from merchants. In addition, the rice should be better fragrant rice, so that the clay pot rice will taste better.

Method 1

Material:

200g rice, appropriate amount of ribs, appropriate amount of Lao Gan Ma fermented black beans, appropriate amount of salad oil, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of pepper powder, appropriate amount of Shaoxing wine, appropriate amount of broccoli, appropriate amount of Cantonese sausage, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of mashed garlic, and appropriate amount of sesame oil.

practice:

1. First, chop the ribs into small pieces about 2 cm in size, wash them, and drain the water.

2. Add the marinade of black bean ribs and marinate for more than an hour.

3. Cantonese sausage, sliced.

4. Place rice and water in a casserole in a ratio of 1:1.5 and add a few drops of salad oil. Bring to a boil over high heat, then turn to low heat and cook for about 10 minutes. At this point, the rice will have many holes in it and is 70% cooked, so you can add the pork ribs and sausage.

5. Place the ribs on the rice. Place the sausages on the side.

6.Drip a little salad oil along the edge of the pot. Just simmer over low heat. Simmer for a while longer so that the ribs become tender and a thick layer of golden rice crust will form on the bottom of the pot.

7. Boil water in a pot, add a little salad oil, add a little salt, add broccoli and blanch.

8. Open the lid and place the broccoli next to the ribs and sausage.

9. Drizzle with a little light soy sauce and start eating.

Tips

When making clay pot rice, it is best to use high-quality rice, preferably fragrant rice.

Method 2

Ingredients

180g spareribs

1/2 Chinese sausage

100g rice 1/3 broccoli Seasoning 1/2 tsp salt 1 tsp soy sauce 1 tsp oyster sauce 1 tsp starch 1/3 tsp sugar 2 tbsp vegetable oil

How to make pork ribs and Chinese sausage rice

1. Prepare all kinds of raw materials, wash the rice, add appropriate amount of water, put in appropriate amount of vegetable oil and mix well, soak for one hour, wash the ribs to remove blood, drain, add starch, oyster sauce, sugar, soy sauce, salt, mix well

2. Add a tablespoon of oil, mix well and marinate for about 1 hour. Brush a layer of vegetable oil on the bottom of the clay pot, pour the soaked rice into the pot, and use a little less water than usual.

3. Cover the pot, turn to medium heat, and turn to low heat after boiling. Stir with chopsticks or a spoon to prevent the bottom from getting burnt. When the water is almost dry, evenly spread the marinated ribs. Do not overlap the ribs to prevent them from being cooked through.

4. Use a spoon to evenly pour vegetable oil along the edge of the pot, put thinly sliced ​​sausage on top of the ribs, cover the pot, and turn to the lowest heat.

5. Turn the clay pot every one or two minutes to ensure that every part of the bottom of the clay pot can be heated evenly. Do not heat one part all the time, otherwise the bottom will get burnt. Turn off the heat after about 15 minutes. Do not open the lid and simmer for about 5 minutes. Break the broccoli into small florets, wash them, put them in boiling water, blanch them for one minute, remove them, and place the blanched broccoli on the cooked rice. You can add your favorite sauce when eating.

Cooking Tips

1. Stir the rice after it boils to prevent it from getting stuck at the bottom;

2. After the rice is cooked, when the water in the pot is almost dry, prepare to put the vegetables in. At this time, you must act quickly and cover the lid immediately after putting the vegetables in. Do not open the lid again in the middle to prevent the vegetables from being cooked through;

3. Pour a spoonful of oil along the bottom of the pot, don't omit it, so that crispy rice crust will be formed;

4. Don’t keep heating one place. Be sure to turn the clay pot every one or two minutes, otherwise the bottom will get burnt.