Raw materials: 150g rice, 2 preserved eggs, 225g pork, 1 fritters, 1 chive, 1 ginger, 1 parsley.
Seasoning: 200 grams of cooking oil (10 grams of actual consumption), a little sesame oil, a little pepper, 4 tsp of salt, 1 tsp of MSG.
1, shelled eggs, each cut into eight equal parts of the reserve.
2. Wash rice and mix in a small amount of oil.
3. Wash and shred ginger, chopped green onion, and chopped parsley.
4. Wash the lean meat and drain it, marinate for 3 hours with 3 tsp salt, and then place it in a steamer and steam for 20 minutes to remove the slices.
5. Cut the fritters into small portions and put them in a hot oil pan. Fry them for 30 seconds until they are crispy with a small amount of fire.
6. Place the rice in a porridge pot, add boiling water, and cook for about 30 minutes on medium heat.
7. Put the preserved eggs and lean meat slices, ginger silk and other seasonings together and boil them. Then continue cooking for a few minutes to turn off the flames. Add fritters and parsley, chopped green onion and pepper before eating.
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