Exercise:

1.200g ribs are washed, cut into small pieces of about 3cm, and blanched in a cold water pot for later use.

2.5 pieces of Tricholoma matsutake are scraped off the topsoil with a knife, and sliced for later use. 1 Carrots are washed and diced for later use.

If dried Tricholoma matsutake is used, it needs to be soaked in water for 30 minutes; The black velvet on the head of Tricholoma matsutake does not need to be removed, and the soil is basically at the root. Try not to wash it with water, it will wash off easily.

3. Apply 1 spoon lard around the inner container of the rice cooker (lard can enhance flavor, and other oils can be used without lard), pour in 2 small bowls of washed rice, 200g ribs, Tricholoma matsutake and diced carrots, and add 3 tablespoons oyster sauce, 2 tablespoons soy sauce and 1 spoon sugar.

4. Finally, pour in more than one-third of the water of the index finger knuckles of the ingredients, and press the cooking button.

5. When cooking is finished, open the lid and stir well. Sprinkle a little chopped green onion, and the rice cooker is stewed with pine mushrooms!