Ingredients

1 tablespoon salad oil

Double salted meatRice cookerSticky riceSteps for making

1. Apply a thin layer of oil to the bottom of the rice cooker.

2. Rinse thericeand soak it with water in the casserole dish for over 30 minutes, allowing the grains to soften to prevent undercooked rice.Rice and water ratio is roughly 1:1.5.If you're unsure about measuring, just use your judgment; during cooking, add or subtract water as needed, similar to an electric cooker's method.

3. Wash thesausage,preserved meat, andgreen vegetables, then drain and slice them for later use.

4. Add a little oil to the soaked rice and mix well.

5. Cover the casserole dish with its lid and cook over high heat until it comes to a boil; then switch to low heat to cook the rice until it is 80% done.6. When air bubbles appear in the rice, use a spoon to stir it gently. Then, pour an appropriate amount of salad oil around the edges of the casserole dish to prevent sticking and make the crispy pot stickers more fragrant.7. Add the preserved meats and an egg; cover again and let it simmer for about 10 minutes.

8. Meanwhile, start cooking the green vegetables or stir-fry them with garlic.

Tips

1. The casserole dish must be coated with oil to prevent sticking.

2. Oil must be added as described; this is where the crispy pot stickers are created.

3. Adjust the cooking time based on your casserole dish material and do not leave the kitchen during the process.

2 The oil must be added in process 6, as that is how the is produced.

3 Everyone should determine the cooking time based on the wok's material and must not leave the kitchen during this process.