Ingredients: 200g of rice, 200g of pork, a spoonful of corn starch, a proper amount of fresh soy sauce, a handful of seasonal vegetables (green beans, corn and diced carrots), half an onion, 3 green vegetables, a proper amount of salad oil, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, and a proper amount of sugar, sesame oil, salt and water.

1. Taomi, soak for about an hour.

2. Dice pork, add a spoonful of corn starch and marinate with fresh soy sauce; Those who like to eat fat meat can change diced meat into pork belly, mainly because our family likes to eat lean meat.

3. Add the right amount of salad oil to the soaked rice.

After the fire boils, put a pair of chopsticks on the casserole (to prevent the water from overflowing) and then cover it.

5. Wash seasonal vegetables and miscellaneous vegetables and dice onions for later use.

6. Pour clean water into the pot, add washed vegetables, add appropriate amount of salad oil and salt until the color changes, and drain! (Only in this way can the cooked dishes remain emerald green! )。

7. Pour the oil in a hot pot, pour in the marinated diced meat, stir-fry until it is slightly yellow, and put it on a plate for later use.

8. Put seasonal vegetables and chopped green onion in the pot, add appropriate amount of salt, stir fry until it is broken, and put it on a plate for later use.

9. In about fifteen minutes, the rice has been cooked to maturity in 1989. At this time, put the fried materials on the rice as shown in the figure, cook on low heat for about 3 minutes, then cover and stew 10 minutes.

10, take a small bowl, add light soy sauce, oyster sauce, white sugar, clear water and sesame oil, and stir well to get the sauce.

1 1. Finally, pour in the prepared sauce and mix well. Serve.