Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Rinse 280g Jasmine rice twice, drain the water, and let it rest for 30 minutes.
Watch out
Rinse the rice only twice without over-washing, otherwise the nutrients will be lost and the aroma will decrease.
Take 1 pork liver sausage and 1 Chinese pork sausage, rinse them with hot water, and slice them for later use.
Watch out
Use a stable cutting board and sharp knife when slicing sausages to ensure even thickness.
Use a paper towel with a little oil to apply a thin layer on the inner wall of the clay pot, making the rice crust crispier and preventing sticking.
Watch out
Apply only a thin layer of oil, otherwise the rice will become too greasy.
Add 320ml water into the clay pot (water to rice volume ratio is 1:1). Bring to a boil on high heat, add the drained rice, and switch to medium-high heat. Stir occasionally with chopsticks until the rice mixture almost boils to prevent sticking to the bottom.
local_fire_departmentHigh to medium-high heatWatch out
After adding rice to boiling water, stir constantly with chopsticks, otherwise the grains will clump and stick to the bottom, burning.
When the water has dried up to 90%, arrange the sliced sausages on top of the rice in a sunflower pattern. Cover the lid and cook on low heat for 6 minutes without opening.
local_fire_departmentLow heatWatch out
Water dries out extremely fast, stay close to the stove
do not open the lid during simmering, otherwise the rice won't cook through
Must wear thick heat-resistant gloves when moving the burning hot clay pot; touching it barehanded will cause severe burns.
Continue on low heat, tilt the clay pot and cook each of the 4 sides (east, south, west, north) for 2 minutes (total 8 minutes) so that all sides of the rice receive even heat and form a perfect crust.
local_fire_departmentLow heatWatch out
Must wear thick heat-insulating gloves when moving the clay pot to ensure a firm grip and prevent dropping.
After turning off the heat, keep the lid closed and let it rest for 8 minutes.
Watch out
Do not open the lid impatiently during resting, otherwise the rice won't fully absorb the sausage essence and the crust won't be crispy enough.
Open the lid, add an appropriate amount of chopped green onions and 1.5 tablespoons of sweet soy sauce, mix well and enjoy.
Watch out
Adjust the amount of sweet soy sauce according to personal taste
do not add too much at once to avoid making it too salty
Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs
Traditional Ginger Sweet Glutinous Rice Balls
Steamed Sea Bass with Homemade Seasoned Soy Sauce
Classic Sweet and Sour Pork with Pineapple
Crispy Vegetarian Roast Goose
Steamed Pomfret with Garlic and Black Bean Sauce