Cured Pork Claypot Rice
Cured meat and fish ball claypot rice, with the cured meat marinated in ginger shreds and seasonings.
Ingredients
Cured pork (washed, sliced, and mixed with ginger shreds and seasonings)
50 g
Fish balls
4
Fragrant rice (washed and soaked for 30-45 minutes)
200 g
Choy sum (washed, ends trimmed)
4
Ginger shreds
5 g
Chopped scallions
5 g
Peanut oil (for marinating)
1 tsp
Sesame oil (for marinating)
1 tsp
Salt (for marinating)
to taste
Soy sauce (as a sauce; can be mixed with sautéed scallions, garlic, chili rings, oyster sauce, etc.)
to taste
Instructions
1
Ingredient Preparation
Wash and slice the cured pork, then mix with ginger shreds and seasonings. Wash and soak the fragrant rice for 30-45 minutes. Wash the choy sum and trim off the ends.
2
Start Cooking the Rice
Place the fragrant rice in the claypot, add hot water (or cold water), and add a small amount of peanut oil. Begin heating.
3
Add Ingredients
When heating stops, open the lid and add the cured pork and fish balls, then close the lid again.
4
Serve
When cooked, remove from heat, blanch the choy sum and arrange around the edges, sprinkle with chopped scallions, drizzle with the sauce, and serve.
