1。 Don't use rice cooked very dry and without moisture.

2。 Cut the pre-soaked mushrooms and scallops (salted fish with dried seaweed) into small pieces and put them in an electric cooker. Pour in the water of pickled mushrooms and scallops, then add two teaspoons of barbecued pork sauce, a little salt and oil (I probably put in the amount of fried vegetables once, so that the rice will be moist and shiny). If you want to put some darker soy sauce, I don't put it in the picture. Look at the color of barbecued pork sauce. I control salinity. A little salty. I pour juice when I eat it. I find it more appetizing. Then add enough water to steam.

3。 Stir the juice while steaming. Take a small pot, add barbecued pork sauce, sugar, soy sauce, salt, cooking wine, a little starch, add some water, put it on the fire, stir and boil to get a slightly thick juice.

4。 The food is casual. I made it with boiled white sauce. The clay pot rice borrowed from bobo's previous post was spread with barbecued pork slices for a while when it was almost cooked. Because my barbecued pork has skin and a few millimeters of fat, plus the ingredients in the rice, it tastes great after stewing.

5。 That's enough. Fill it with juice and you can eat it! Delicious.