Steamed rice with preserved meat

1. Rinse the Long-grain white rice thoroughly under cold running Water until the Water runs clear. Soak the rinsed Long-grain white rice in 400 grams of fresh Water for at least 30 minutes.

2. Slice the Chinese sausage and Cured pork belly into thin, even pieces, approximately 0.5 centimeters thick. Peel and slice the Ginger into thin rounds.

3. In a medium-sized clay pot or heavy-bottomed pot, add the soaked Long-grain white rice along with its soaking Water and an additional 100 grams of Water. Bring to a boil over medium-high heat.