Claypot Rice Operation Manual

Step 1

Wash the corn and cut into small sections. Peel the carrots and cut into rolling chunks. Set aside.

Step 2

Wash the pork bones and place in a pot of boiling water. Blanch for 2-33 minutes, then rinse with water to remove the scum.

Step 3

Place all ingredients into a clay pot, then add an appropriate amount of water (about ten bowls). Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. Add salt to taste before serving.

Step 4

Use 250 g lotus root, 100 g peanuts, 8 pieces of spare ribs, 8 red dates.

Step 5

Wash the lotus root, cut into chunks and set aside.

Step 6

Wash the peanuts, red dates, and spare ribs. Place them together into a pot, add water and bring to a boil over high heat, then reduce to low heat and simmer for half an hour. Add the lotus root chunks, cook until done, and season to taste.

Ingredients: 800 g carp, 200 g watercress, 30 g honey dates, 50 g vegetable oil, 4 g salt, 2 g MSG, 15 g cooking wine, 10 g ginger

Method:

1. Scale, remove the gills and innards from the fish, and wash clean.

Step 7

Chop the fish meat into appropriately sized sections.

Step 8

Peel the ginger, wash, and slice. Set aside.

Step 9

Heat oil in a pan, add the fish and fry until golden. Discard the excess oil.

Step 10

Add the cooking wine and ginger slices, pour in boiling water, add the watercress and honey dates, and simmer briefly.

Step 11

Place the fish, watercress, honey dates, almonds, and dried tangerine peel into a small clay pot and simmer over low heat for 2-33 hours.

Step 12

Add the salt and MSG before serving.

4. Winter Melon and Job's Tears Soup with Old Duck Ingredients: 400 g old duck, 100 g winter melon, 50 g Job's tears, 200 g lean pork, 2 honey dates

Method:

1. Wash and chop the old duck, then blanch in water. Wash the winter melon and cut into small pieces.
2. Place the old duck, winter melon, Job's tears, and lean pork into boiling water and simmer over low heat for about 2 hours. Season to taste.

Dried Vegetable and Pork Lung Soup Ingredients: 1 pork lung, 400 g dried vegetables, 15 g northern and southern almonds combined, 3 slices ginger, 3-5 honey dates

Method

Step 13

1. First, fill the pork lung with clean water to inflate it so that the blood inside flows out with the water. Repeat until the pork lung turns white, then cut into large pieces. Heat a pan, add the pork lung and stir-fry briefly to drive out the water inside. Remove, rinse clean with water, and set aside.

Step 14

2. Soak the dried vegetables in clean water for five minutes, wash clean, and cut into short pieces. Rinse the honey dates and the northern and southern almonds.

Step 15

4. Wash the clay pot, add an appropriate amount of water and bring to a boil. Add the ginger slices, pork lung, dried vegetables, monk fruit, and northern and southern almonds. Bring to a boil, then reduce to low heat and simmer for two to three hours. Season with salt to taste.

Black-Eyed Pea and Peanut Soup with Spine Bones Ingredients: 200 g black-eyed peas, 200 g peanuts, 100 g spine bones, 2 honey dates, ginger