Food: beef tenderloin (beef shoulder) 150g, 150g of rice, ham sausage, an egg, ginger, animal oil, rice wine, soy sauce, soy sauce, oil, sesame oil, corn starch, pure grain wine, sugar, onion and garlic, anise, Poria.

The method: the first boiled rice rice should choose this kind of long thin rice, long thin rice is not too absorbent, it will be a little clear 150 grams of rice similar to 2 ~ 3 people, with a clear small water soak on a clock, so that the rice down to the boil is not easy to half cooked. Here is 250 grams of beef tenderloin, beef shoulder would be better, this part of the beef and mutton both soft and tender and no loss of flavor, against the grain cut into small slices, small and thin in order to eat and smooth and tender.

Cured pork is also very important, a handful of tender ginger, and thin and tender with beef and lamb is a first-class good, a spoonful of rice wine, a spoonful of soy sauce, a small amount of soy sauce Wang plus a little tone, a spoonful of oil, a spoonful of salt, in the pretentious grinding point of black pepper crushed, soft corn starch can not be less, to a large spoonful of evenly grasped is this kind of stained, but the situation is vague, and then finally go to a large spoonful of sesame sesame oil, to lock the moisture of the light. Lock the moisture of beef and mutton shiny and smooth this plate of beef and mutton steaming and frying and steaming are going to be soft and tender to no friend.

Doing pot rice sausage can not be less, this is my family's new product blow-dry sausage, the ultimate fat and thin ratio 筋道又紧致, solid richness to see, steamed fried steam are super tasty, do pot rice flavor no one. Then a new upgraded sauce, usually I talk about a spoon is a porcelain spoon, three spoons of soy sauce soy sauce, a spoon of wine is a high degree of two pots, a spoon of sugar, and then go to three spoons of cold water, in advance to prepare a small pot to a oil, the spices burst the pot, and then pour the sauce Boil cooing for 30 seconds after the ethanol boil off the aroma to stay boiled sauce, the taste of the most fragrant and more gentle, this is a small trick Oh.

This time with the stone pot is 1000mL, just 2 ~ 3 people, just I quietly fried animal oil to the stone pot smeared with a layer, so it is not easy to stick to the pot taste the most fragrant, soak the rice rinsed three times into the pot, at the moment the small grains of rice has been transparent color. Remember to add boiling water do not have to add cool water to reduce the length of cooking, so that the small rice grains will be a little bit, not over a centimeter of rice can be added, and then add a spoonful of animal oil to mix, so that the white rice cooked quickly and the most fragrant, go to the red boil after the transfer of the fire to the cover tightly covered simmering on the 5min. this time the white rice it is similar to the eight perfect, a little bit of water is more powerful.

The sausage and beef quickly set in, beef and lamb I only used 150 grams on the cloth due to the center of the hole left later have a use. Quickly cover the lid tightly, just the remaining animal oil poured along the lid, so that the walls of this pot does not stick can also be fried sizzling buns, continue to maintain the fire simmering on the 10min. a very good boiled rice, but also must be added to the layman's skill of turning the pot, the purpose is to let the walls of the pot fried sizzling buns, each side of about 30 seconds to a minute, basically to maintain a posture, the hot, you can change the next side of the side, and the other side, the next side, the next side, the next side, the next side, the next side, the next side, the next side, the next side, the next side, the next side. In short, keep turning repeatedly until the sound of water in the pan is changed to the crackling sound of frying buns, and you can smell the charred aroma of white rice, then you can start the pan.

Beef and mutton are off color has been cooked, this time into a novel raw egg, in the drizzle just a little sauce early to add a little flavor, get a little green onion with a little green, quickly cover the lid tightly and again simmer for two or three minutes, the egg white smothered can be. Borrowing white rice rising first hot wind, the sauce to the top of a pour, this life egg to cut open while hot, the ultimate sword and soul flow heart level feeling mixed into the rice, with the hot wind to simmer it is also soft and delicious, the steamed bun is the detection of an extreme boiled rice is important, feel free to turn over all the golden brown crispy.