Accessories: 1 egg, appropriate amount of oyster sauce, 4 Chinese cabbages, appropriate amount of soy sauce and a little sugar.

1. Wash the rice and soak it in 1.3- 1.5 times of water 1 hour. As shown in the figure below:

2. Take a casserole, brush a thin layer of lard on the bottom of the pot, and pour in the soaked rice and water. As shown in the figure below:

3. Cover the casserole directly and bring it to a boil, then turn it into a small fire and continue to simmer.

4. Mix well with soy sauce, oyster sauce, boiled water and a little sugar to make a sauce. As shown in the figure below:

5. Stew in the casserole for about seven or eight minutes. There is no water on the surface of rice, but there are bubbles. Sprinkle shredded ginger, spread the cut sausage on the rice flour, beat in the eggs, cover and stew for five or six minutes. Turn off the fire, don't open the lid, and continue to stew with the remaining temperature.

6. Cover the cooked rice, put it in the cabbage, pour the sauce on it, and mix well to serve.