Salted Fish and Pork Claypot Rice

Name: Salted Fish and Pork Claypot Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 155g white rice (rinse lightly, soak in water for 1 hour, then drain); 50g salted fish (wash, drain, fry until golden brown, then chop); 120g ground pork (marinate); 1 dried shiitake mushroom (wash, soak until soft, then dice); 20g minced ginger; 1 scallion (chopped); a pinch green vegetables (wash, cut to appropriate size, blanch in boiling water); 240g water (for cooking rice); 1 tbsp oil (for frying fish and drizzling along the pot edges); 1 tsp soy sauce (for drizzling on the finished dish); 1/4 tsp salt (marinade); 1/2 tsp cornstarch (marinade); 1/4 tsp sugar (marinade); 1/2 egg (marinade); 20ml water (marinade); 10ml cooking wine (marinade)

A claypot rice made with white rice, salted fish, ground pork, and shiitake mushrooms, prepared through marinating, pan-frying, and slow braising.

50 min

Easy

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Ingredients

white rice (rinse lightly, soak in water for 1 hour, then drain) 155g

salted fish (wash, drain, fry until golden brown, then chop) 50g

ground pork (marinate) 120g

dried shiitake mushroom (wash, soak until soft, then dice) 1

minced ginger 20g

scallion (chopped) 1

green vegetables (wash, cut to appropriate size, blanch in boiling water) a pinch

water (for cooking rice) 240g

oil (for frying fish and drizzling along the pot edges) 1 tbsp

soy sauce (for drizzling on the finished dish) 1 tsp

salt (marinade) 1/4 tsp

cornstarch (marinade) 1/2 tsp

sugar (marinade) 1/4 tsp

egg (marinade) 1/2

water (marinade) 20ml

cooking wine (marinade) 10ml

Instructions

Step 1

Rinse the rice lightly, soak in water for 1 hour, then drain. Wash the salted fish, drain off the moisture, and fry in hot oil until golden brown. Wash the green vegetables, cut into appropriate sizes, then blanch in boiling water.

Step 2

Chop the fried salted fish from step 1. Wash the shiitake mushrooms, soak until softened, then dice.

Step 3

Place the ground pork in a bowl, add the marinade and let it sit briefly, then add the minced ginger along with the salted fish and shiitake mushrooms prepared in step 2, and mix well.

Step 4

Place the rice soaked in step 1 into a claypot, add the water, cover, and bring to a boil over high heat. Once the water in the claypot has evaporated, switch to low heat. Uncover and evenly spread the marinated mixture from step 3 over the rice, drizzle oil along the edges of the pot, cover, and continue cooking on low heat for 5 minutes. Turn off the heat and let the rice rest and steam in the residual heat for 15 minutes. Uncover, drizzle with soy sauce, sprinkle with the chopped scallions, and arrange the blanched green vegetables on the side to serve.