Wash the new rice, add proper amount of salt and monosodium glutamate, mix well, and then stew in a small casserole (usually two to three ounces per casserole). When the water is dry, add sausage, bean skin, diced bacon, peas and lard, and simmer for five minutes.

Casserole rice, also known as clay pot rice, is a special food in Guangdong Province and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

Usually, the washed rice is put into the pot, and the water consumption is good. Cover it, add ingredients when the rice is cooked to seven, and then cook it with slow fire.

The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. If you are afraid of the heat, it is just as delicious to soak in the soup for a while before eating.