Rice 100g vegetable oil 1 teaspoon (5ml) sausage 1 bacon 1 dried mushrooms and 2 broccoli.

Sauce: 4 teaspoons of soy sauce (20ml), 1 teaspoon (5ml) umami sauce (or fish sauce), 2 teaspoons of salt (10ml), 4 teaspoons of sugar 1g, and chicken essence1g.

working methods

1) Soak dried mushrooms in warm water of about 40 degrees for half an hour, then wash and slice them for later use. Wash the rice and soak it in clean water for half an hour.

2) While soaking mushrooms and rice, put the bacon and sausage in a steamer, steam for 20 minutes, and slice for later use.

3) Cut the broccoli into small pieces, wash it, blanch it in boiling water with salt and oil for half a minute, take it out, soak it in cold water for 1 minute, and drain it for later use.

4) Pour the soy sauce, fresh juice, fragrant dew, salt, sugar, chicken essence and water into a bowl and mix well for later use.

5) Pour the soaked rice into the casserole and water (the distance between the water surface and the rice surface is about equal to the height of the first joint of the index finger). After the fire boils, turn to low heat, pour in vegetable oil, stir well, cover the pot and cook for about 10 minutes.

6) Open the lid and have a look. When the water is almost dry, add the cut sausage, bacon and mushroom slices, continue to cover the pot, and simmer 10 minutes.

7) Pour the juice before eating, add the blanched broccoli, and mix well before eating.