Steamed Rice with Dried Duck-You Are Foodie

By Bowen
49

Steamed Rice with Dried Duck

After a long time of growing grass, the cooked rice with preserved meat has finally been put into action. It's a typical Cantonese cuisine. As a Cantonese, I certainly won't miss it.

Main Ingredients

Auxiliary Ingredients

Sesame oil Half a spoonful

Step 1 . Take a small clay pot, wash and soak the rice in advance for an hour, and add water.

Step 2 . Put the stove on the lid, boil it over high fire, and then turn to fine fire for stewing.

Step 3 . While cooking, take a bowl and mix the oil, soy sauce, soy sauce, oyster sauce, sugar and sesame oil.

Step 4 . Wash and slice fresh mushrooms and sausage.

Step 5 . Open when the rice is cooked until it is 8 years old.

Step 6 . Drain into sausage and fresh mushrooms.

Step 7 . Cover, continue to simmer over low heat until the rice dries, and turn off the heat when the sausage is cooked.

Step 8 . Add a proper amount of water to boil in another pot, add a spoonful of oil, scald the green vegetables and the remaining fresh mushrooms and remove them.

Step 9 . Put the boiled vegetables and mushrooms into the cooked rice.

Step 10 . Drizzle with fragrant juice evenly and mix well, then serve.

Step 11 . Finished products, dig a spoonful, color, flavor and taste.

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