Kuaishou Microwave Claypot Rice 1. Rice + water (a little less water than usual) is boiled in a pot for 1 minute, then poured into a glass bowl (or an appliance that can be used in a microwave oven); if you are too lazy to cook in a pot, you can soak the rice in boiling water for 20 minutes. 2. Microwave for 3 minutes, take out and stir. If it is too hard, add a little more water and continue beating for 3 minutes. (If the rice is hard, continue until the rice is cooked. 6 minutes is just right for my rice) 3. Put the vegetables you like in the water, remove them for a minute and put them in cold water. 4. Cut the sausage and cut it diagonally, as thin as possible. Spread around the sides of the container. Put in microwave for 2 minutes. 5. Spread a circle in the middle of the rice and beat an egg. Microwave for 6 minutes. If you like raw eggs, reduce the time. 6. Wait for the process to make the sauce. Cut onion minced garlic, ginger slices (if you like ginger, you can also cut ginger minced), add cold oil in a hot pot, when the garlic is slightly yellow, add a spoonful of seafood soy sauce, half a spoonful of light soy sauce, a quarter of dark soy sauce, and a half 1 sugar, 1/2 chicken essence. (Students with slow hands can prepare the ingredients first.) Stir fry for a while, turn off the heat, if you can't eat the minced ginger, pick it out and pour it into a small container. 7. Pour in the sauce, stir and eat. (be careful with hot hands)