2. Wash the late rice with clear water, soak it for 2 hours, drain the water, wash the mustard and cut it into small pieces, cut the dried onion into thin slices, and cut the pork belly into filaments.
3. Put the pot on a big fire, add cooked lard and heat it, add dried onion and fry until golden brown. Stir-fry pork belly until it is cooked, add pickled shrimps skin, stir-fry until it is half soft, add washed rice, soy sauce and monosodium glutamate, stir-fry evenly and level. Then pour in the pork bone soup, cover the pot, heat it with high fire until the soup is collected, then anneal it immediately and simmer it with low fire until the rice is cooked. Sprinkle onion oil, peanuts and rice on the lid and mix well. When eating, you can mix some Chili sauce according to your personal taste.