Steamed Rice with Dried Duck

Steamed Rice with Dried Duck

Introduction:

Production steps:

Step 1: prepare materials. Blanch the bacon and sausage in boiling water. (try not to cut, oil will seep into the rice, so the taste will be more rich) soy sauce 3 tbsp water 4 tbsp fish sauce 2 tbsp meijixian (Wanzi super flavor soy sauce) 1 tbsp sugar 1 / 2 tbsp pepper 1 / 4 tbsp sesame oil 1 / 4 tbsp chicken essence 1 / 4 tbsp seasoning.

Step 2: wash and soak the rice for 1 hour.

Step 3: put the soaked rice into the casserole, add water (less water than usual, and then pour the sauce)

Step 4: boil over high heat and turn to the minimum heat. (I added a shelf to my usual stove. The fire should be set to the innermost circle. The pot should stay away from the fire. Otherwise, it's easy to paste the pot.) After boiling, pour salad oil along the edge of the pot, and finally you will have a fragrant pot. Cover and simmer for 10-15 minutes.

Step 5: cut the green onion, blanch the vegetables in boiling water with oil and salt.

Step 6: put the cured meat on the cooked rice, cover it and simmer for 10 minutes.

Step 7: after cooking, pour in the sauce and simmer for 2-3 minutes.

Step 8: remove the preserved meat

Step 9: slice, place on rice, sprinkle with scallion.

Materials required:

Northeast changlixiang: 1 cup

Hunan Bacon: 1 piece

Cantonese sausage: 1

Sichuan sausage: 1

Vegetables: 2

Shallot: moderate

Soy sauce: 3 teaspoons

Water: 4 teaspoons

Fish sauce: 2 teaspoons

Meijixian: 1 teaspoon

Sugar: 1 / 2 tsp

White pepper: 1 / 4 tsp

Sesame oil: appropriate amount

Chicken essence: 1 / 4 teaspoon

Note: 1. The amount of rice depends on the size of the pot. 2. Try not to cut the preserved meat. The oil will seep into the rice, so the taste will be more rich. 3. Keep the pot away from the fire. Turn the heat down, otherwise it will be easy to paste the pot.

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: salty and fresh