Last night, my husband said that he hadn't eaten my homemadestewed rice potsince for a long time.Seeing him volunteer to suggest it, I was genuinely surprised; after all, he always criticized my stewed rice pots with harsh words and without reservation."According to his words," one must endure blows before they can learn humbly and make progress," he said.Fortunately, my skin is thick enough to handle this! Stewed rice pot is a famouslocal specialty in Guangdong.You can see stewed rice pot shops everywhere on the streets; new ones keep opening while old ones close down, all with good reputations and repeat customers.To make a delicious stewed rice pot, choosing the rightriceis crucial. This time, I specially used Little Chicken Pecking Rice, along with some recent gifts from my sister-in-law: pork sausage, salted duck leg,and salted meat.The homemade sausages and meats have rich and genuine flavors that fill the kitchen when the stewed rice pot is cooked. My picky husband couldn't resist tasting it and finally said, "Great progress! It's almost on par with restaurant quality, but you should call it a four-part salted meat stewed rice pot."Duck legs... Three-part salted meat stewed rice pot ingredients and tools

    Main Ingredients: Little Chicken Pecking Rice (160 grams), Salted Duck Leg (80 grams), Salted Meat (40 grams),

    Sausage(40 grams),Green beans(50 grams) Auxiliary Materials: Cooking oil (appropriate amount), water (180 milliliters), Sichuan pepper (1 piece).Cooking Utensils:
    clay pot.CategoryMianfan salty and fresh stewed for half an hour advanced difficulty.Three-part salted meat stewed rice pot steps:

    Prepare the rice, sausages, salted duck legs, salted meats, green beans.

    

    Wash the rice once, then soak it in water for 30 minutes.

    

    Apply a layer of cooking oil to the bottom of the clay pot, pour the soaked rice into the pot and mix with a little more oil.

    

    Add water; use slightly less than you would normally for an electric cooker. Cover the lid and cook over medium heat until it boils, then switch to low heat.

    

    While cooking the rice, clean the sausages twice in boiling water.

    

    Remove the string from the green beans, wash them, and soak briefly.

    

    Boil a small amount of water, put in the salted duck leg and meat for 10 minutes to reduce excessive saltiness. Then add sausage for another 2 minutes before removing everything and setting aside.

    

    During the rice cooking process, some rice juice will overflow; leave an opening on the lid. Every one or two minutes, rotate the clay pot to ensure even heat distribution, avoiding any single area from burning.

    

    When most of the water has evaporated, open the lid.

    

    Evenly arrange the salted duck leg, meat, and sausages on the rice; don't stack them all together or they will impede proper steam penetration.

    

    Cover with the lid and cook over low heat for 10 minutes. Turn off the stove and let it sit for another 5 minutes before uncovering.

    

    You can blanch the green beans in the water used to boil the sausages.

    

    Lay them on top of the rice when finished.

    

    Tips:

    

    Shang's Tips: Salted duck and meat are quite salty, so boiling them first reduces their saltiness. When the rice is almost done, place the ingredients quickly; don't open the lid again to avoid uneven cooking. Coating the clay pot with oil prevents burning and keeps the rice grains separate and firm.

    Tips:

    Food fashion tips: Saltier from preserved duck and meat, first boil them in water to remove some saltiness. After the water is mostly evaporated, quickly add the vegetables and cover tightly, avoid opening during cooking to ensure proper doneness. Applying a layer of edible oil on the pot can prevent burning and give neat grains that are separate and not mushy.