Seasoning: broth 1 bag, appropriate amount of cooking wine, appropriate amount of salt and appropriate amount of starch.
Practice steps:
1. Slice the lean pork, then change the knife and cut it into silk.
2. Add a little cooking wine, salt and starch.
3. Marinate evenly 10 minute.
4. Pour the remaining rice into the casserole.
5, add water to boil, and then turn to a small fire to continue cooking.
6. Peel and peel the pumpkin and cut it into small slices for later use.
7. When the porridge is cooked until it is slightly thick, pour in the pumpkin slices.
8. Pour in shredded pork and slide away.
9. Pour in the original soup
10, stir well, add salt as appropriate, and cook shredded pork until porridge becomes sticky.