rice

6 Chinese cabbage leaves

Scallop 10 capsule

Three mushrooms

Pork belly100g

2 teaspoons of salt

Mushroom essence 1 spoon

Crispy onion oil 1 spoon

Recipe practice:

1. After the mushrooms and scallops are soaked, remove the mushrooms and scallops and keep the water for later use.

2. After washing the rice, add water in proportion, or remove impurities from the water of dried mushrooms and scallops before pouring, which is beneficial to refreshing.

3. Shred scallops, diced pork belly of mushrooms, and shredded cabbage for later use.

4. Take out the oil pan, put the base oil in the pan, stir-fry the pork belly to get oil, add mushrooms and shredded Chinese cabbage, stir evenly, add salt and scallops, and then pour the washed rice and water into the pressure cooker.

5. Press the valve on the pressure cooker cover, and press 10 minute on the small fire after the fire boils.

6. Take out the pan and deflate. After opening the lid, add mushroom essence and 1 spoon onion oil crisp and mix well to taste.