When you open the rice pot, the green of the vegetables looks more charming, and the cured meat is also unique and delicious. From a soup of rice, the whole grains of rice are firm and full, and the aroma is overflowing


200g fragrant rice
Two Cantonese sausages
2 Kale
Appropriate amount of shredded ginger
Proper fuel consumption
Proper amount of soy sauce


Step 1
Wash and soak the fragrant rice for 20 minutes to fully absorb water

Step 2
Remove the old roots and yellow leaves, leave the tender stems and buds, blanch them in boiling water until they are emerald green, and remove them in cold water

Step 3
Soak the sausage in warm water for 5 minutes, remove and slice

Step 4
Spread a thin layer of oil on the bottom of the casserole. Pour fragrant rice and water into the casserole at a ratio of 1:1.5

Step 5
Cover the casserole and bring to a boil over high heat. Turn to low heat and cook until the casserole is mature; Add the preserved meat and shredded ginger, and simmer for 10 minutes

Step 6
Mix oyster sauce, casserole rice and soy sauce to make flavored sauce

Step 7
When the sausage is stewed, remove the cover and put the kale. Pour in the sauce and mix well