Ingredients: 200g of rice, 50g of spinach, 0/00g of Flammulina velutipes/KLOC-,50g of carrots, 30g of mushrooms, 50g of Korean hot sauce, 20g of soy sauce and 5g of black sesame seeds.

Practice: 1) Prepare vegetables and wash spinach and carrots; Cut off the tail of lily; Cut off the tail of the mushroom, leaving only the umbrella leaves. 2) Shred mushrooms. 3) blanch the spinach. 4) Cut carrots horizontally first, and then shred them, so that you can master the cutting length. 5) Fried eggs on one side. 6) Carrots are fried, so that the nutrition of carrots will be better absorbed by us. 7) Brush sesame oil in the stone pot, which is not only anti-sticky, but also has the fragrance of sesame oil. Brushing sesame oil in a stone pot is not only anti-sticky, but also has the fragrance of sesame oil. 8) Put the rice into a stone pot, compact it, and code vegetables on it. 9) Put the egg on it and heat the stone pot on the fire until it hisses and smells burnt. 10) Chili sauce and soy sauce are mixed. When eating, pour the sauce into the pot, mix well with a big spoon, and serve.