(charred) crispy rice (on the pot)

100g

shredded meat

150g

mustard tuber

40 grams

condiments

oil

Proper amount

salt

Proper amount

(edible) auricularia auricula

50 grams

green pepper

30 grams

pepper

30 grams

Small onion

5 grams

energy

5 grams

White granulated sugar

1 g

pepper

Proper amount

starch

Proper amount

Light soy sauce

5 grams

step

1. Prepare homemade crispy rice. Recipe links/recipes /88537 1

2. Slice the pork before shredding.

3. Mix shredded pork with sugar, pepper, soy sauce and starch.

4. Shred mustard tuber, fungus, green pepper and red pepper, and shred chopped green onion and Jiang Mo.

5. Fry the crust in the oil pan until it is crisp and slightly yellow.

Note: there must be enough oil in the pan, and the oil temperature must be high, which means that the crust of the cake will float immediately after the oil pan is dropped, and then it will be fried for a few seconds, and then it will be slightly yellow.

6. Start another oil pan, turn over a shovel of onion and ginger when the oil is warm, and then fry the shredded pork.

7. Stir-fry shredded pork until raw, pull aside and stir-fry mustard tuber.

8. Then mix mustard tuber with shredded pork, stir-fry twice, pull aside, stir-fry fungus and green pepper, and season with a little salt.

9. Stir-fry green and red peppers, add shredded mustard, stir-fry twice, and pour into a bowl of stock.

10. After the soup is boiled, add the thin sauce. Note: the soup of crispy rice must be thick.

11.11.Serve the soup and rice crust, and pour the soup on the rice crust in front of the guests.

skill

1. It is best to fry rapeseed, because rapeseed oil is resistant to high temperature.

2. If you use a small pot at home, you can use less oil.

Soup and rice crust must be served, and the soup should be poured on the rice crust in front of the guests. If you pour it too early, the rice crust will be soft.