1. Cook the rice first, but it needs much less water than normal cooking. The top of the rice is new rice. Make sure that every grain of cooked rice does not stick together, and try to cook it hard, but it can't be sandwiched. Let it cool after cooking.

2. Wash the vegetables, cut them finely (smaller than when cooking), and fry them in the oil pan for half a lifetime.

3. A little bacon, cut into small pieces (the size of soybeans) and steamed; Or a little sausage, cut into small pieces (the size of soybeans) and steamed; Ham sausage is also ok.

4. Put the oil in the pan (much more oil is needed, and lard can also be used). When it is hot, put the cold rice, vegetables and bacon together and stir fry constantly, add salt and monosodium glutamate, and it will be out of the pan after a while.

Bone soup

1, clean the fan bones, straight bones, tail spine and broken bones, then put them into a boiling pot and boil them on low heat 10 minute.

2. Take out the bones, put them in warm water, and wash them with a rag one by one, especially the blood foam and impurities in the joints of the bones.

3. Then chop the straight bone, split two pieces, drain the bone marrow, put it in a fine steel pot, filter the original soup with a fine mesh sieve, add onion, ginger and wine, boil it with high fire, skim the floating foam again, and simmer for 3 hours to get the soup, which is good.

4. Generally, pork bone soup can be used continuously. It can be cooked for 9- 10 hour at home, and can be used for 2-3 times until the fan bones are crisp, the bone color is gray, the soup is delicious and the fat nutrition is exhausted. Color: the soup is clear and oily.

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