Two cups of rice (Thai fragrant rice is recommended here), 20 dried mushrooms, 200g pork belly, half a carrot, chopped green onion, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon salt, 1 tablespoon chicken essence.

working methods

Step 1: First, peel and dice carrots. Pork belly slices can be thicker, but they can also be diced. Enjoy it ~

Step 2: Wash the dried mushrooms for the first time and cut them in half. Soak in water for the second time (note that the soaking water here must not be poured out? Do you have to stay? )

The third step: hot oil, the amount of oil does not need too much. Stir-fry the pork belly with fire first, and then stir-fry the oil slowly with medium and small fire! Be sure to change the fire. Oh, it's important, right? Just fry it a little brown ~

Step 4: Add carrots and mushrooms and stir fry, then add two spoonfuls of soy sauce, one spoonful of cooking wine, one spoonful of salt and one spoonful of chicken essence and stir fry evenly.

Step 5: Pour in the washed rice and stir fry. Stir the water in the rice a little, and this step is a small fire ~

Step 6: Finally, put the ingredients into the rice cooker and pour in the soaked mushroom water, almost without a finger.