Chinese Sausage And Liver Sausage In Shao Xing Wine And Soy Sauce Baked Rice

If using smoked duck, Quick blanch in boiling hot water to remove excessive oil first

Under running water remove the casing of the sausage then slice it up and steam in for 30 minutes, then add in the Shao Xing wine and light Sao sauce and continue to steam for another 10 minutes

Cook rice as usual then simply pour all the sausage and its sauce and baked for another 10 minutes

To serve then garnish with fresh scallion on Chinese sausage and liver sausage in Shao Xing wine and soy sauce baked rice

CNY 2020 remake Chinese liver sausage and Chinese sausage with Dang GUI baked rice