Shrimp : 60 Shredded Pork : 350 Pork Balls : 300 Preserved Vegetables : 150 Dried Shiitake Mushrooms : 10 Rice : 2 Rice Cups Lobelia Vegetables : 600
Supplementary Ingredients
Pepper : Moderate Salt : Moderate Shallot Crisp : 2 Tablespoons Soy Sauce : Moderate
Specifications
First Steps
Step 1
Step 1
Prepare the ingredients, boil the rice, wash it, soak it in water, and then clean it, and then soak the dried vegetables in water. p>1. Prepare the ingredients, cook the rice first, wash the water and rinse the longanjiang vegetables, soak the dried vegetables in water and rinse them, soften the dried shiitake mushrooms in water
Step 2
Step 2
2. Boil a pot of boiling water, add the longanjiang vegetables
Step 3
Step 3
3. After boiling, strain the water and reserve for later use
Step 4
4. Soak shrimp in water to soften
Step 5
Step 5
5. Cut mushrooms into shreds, and chop preserved vegetables into small pieces
Step 6
Step 6
6. Heat the pan and stir fry the mushrooms
Step 7
Step 7
7. Step 8
Step 8
Step 8
8. Add the preserved vegetables and stir-fry
Step 9
Step 9
9. Add the pepper and stir-fry well
Step 10
Step 10
10. p>Step 11
11. Add the shredded pork and stir-fry
Step 12
Step 12
12. Cover the wok to prevent oil from spewing
Step 13
Step 13
13. Stir-fry the shredded pork until it turns colorful and then add the shrimp. Step 14
14. Add the sauteed mushrooms, preserved vegetables and soy sauce. Add the sautéed mushrooms, preserved vegetables and soy sauce, and stir-fry well
Step 15
Step 15
15. Put the sautéed ingredients into another pot
Step 16
Step 16
16. Put in the longan vegetables, add water to cover the ingredients, and cook over medium-low heat
Step 17
Step 17
17
Step 17
17
17
17
17
17
18. p>17. Add the rice and the kombu, and cook together
Step 18
Step 18
18. Add the scallion crisps, the salt, and the water. Add salt and pepper. Pepper, stir well
Step 19
Step 19
19. When the soup comes to a boil, it is ready
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