1, processing fat meat into blocks and shredding carrots.

2. Boil the mushrooms in boiling water for one minute, pick them up, rinse them with clear water and cut them into strips. Personally, I recommend using scissors to cut them faster.

3. Fry the fat in the pan. When the fat is almost drained, add the onion, stir-fry the ginger slices, and then add the shrimp and stir fry a few times.

4. Then add shredded carrots and mushrooms, and pour in the right amount of soy sauce.

5. Wash the rice, you can pour it into the pot and stir it for a few times, then pour it into the inner container of the rice cooker, or you can put it directly into the inner container and then pour the materials in the pot into the inner container, and add a proper amount of water. Generally, the water is almost flush with the materials and does not overflow. Stir it to make the materials evenly distributed, and then you can press the cooking button to cook.

6. When the rice cooker jumps to the heat preservation, the rice will be cooked. Open the lid, which can be sprinkled with chopped green onion or celery and peanuts, and then pour in a little chopped green onion oil (the above three can be added according to personal taste, or none of them can be added. If you don't add them, you don't have to be bored. Hahaha, just stir them out of the pot.) Stir them and cover the lid for a while.

Salted rice

With high-quality rice as the main ingredient, local sand radish as the supplement, and at least 7 to 8 kinds of ingredients, a pot of Minnan salty rice with unique characteristics is carefully produced. The rice is bright in color, distinct in grain, full of color and flavor, with mountain flavor and sea flavor. It is a delicious food that Minnan people can't get tired of from snacks to big ones.