200 grams of rice, 200 ml of chicken soup, 2 tablespoons of vegetable oil, 200 grams of rice shrimp, 2 teaspoons of garlic/kloc-0 per petal, 800 ml of water, a little monosodium glutamate, 3g of salt, 3 teaspoons of sesame oil 1/4 teaspoons of onion 1 root.

working methods

1. Preheat the wok with medium heat, add the rice, and fry for about 3-4 minutes until the fragrance overflows and the rice turns golden brown. When the rice is cold, grind it into coarse powder with a blender. Mix rice flour with 200ml warm soup for later use.

2. Put the oil in the wok and preheat it on medium heat. When the oil is 50% hot, add rice shrimp and garlic juice and fry for 2 minutes. Add 2 teaspoons of soy sauce and stir well. Add fresh soup, and when the soup boils, slowly put the prepared rice paste in, while stirring. Boil for about 15 minutes, constantly stirring, and add some water if necessary. Season with monosodium glutamate, sesame oil and salt. Spoon into a bowl, sprinkle with chopped green onion and eat while it is hot.