Raw material: 1000g of good rice. Ingredients: 1500 grams of pork bones, 25 grams of seaweed, 25 grams of dried shrimp, 50 grams of dried razor clams, 250 grams of lean meat. Leek 150 grams. Seasonings: 50 grams of soy sauce, 15 grams of refined salt, 100 grams of old wine, 5 grams of pepper, 2 grams of borax, 100 grams of scallion oil (lard plus scallion whites deep-fried and dregs), 50 grams of cooked peanut oil.

Production:

1, the rice washed and soaked in water overnight (rice soaking time is enough, the rice can be ground fine) and then fished out and drained, mixed with about 1500 grams of water into the pulp, and then add 2 grams of borax (dissolved in water) and mix well.

2, the pig bones into the pot of water boiled into bone broth about 3000 grams.

3, dried shrimp, razor clams into the bone broth with medium-low heat and cook for an hour, let it taste and then sheng up

4, purslane washed and torn, chives chopped. Lean meat diced to be used.

5, large pot (caliber 60 cm or so) hot, will be ready to double the soup and water, cover the pot, after boiling, remove the lid, to the side of the pot to smear a layer of peanut oil, with a bowl of rice syrup to the side of the pot to pour a circle, cover the lid for about half a minute, uncovered to the side of the pot to shovel the cooked rice syrup piece of soup, add some soup and water to cover the boil, according to the above method will be rice syrup to do until the end of the. When the last pulp mature shoveled in, add dried shrimp, razor clams (originally boiled and fished out), seaweed, lean meat, leeks boiled out of the pot in the pot, then seasoned with soy sauce, salt, monosodium glutamate, old wine, pepper, scallion oil that is.