material

30g of Chinese cabbage pickles, rice 1 cup, water 8/1 cup, pine nuts10g, gingko 8g, pork slices 30g, melon 20g, sugar12 teaspoons, glutinous rice1teaspoon.

working methods

1. Wash the white rice and soak it in clear water for about 20 minutes; Soak pine nuts in clear water for about 15 minutes; Blanch the canned ginkgo, remove and drain.

2. Add marinade to pork slices and grab them evenly; Wash and slice the cockscomb melon; Cut Chinese cabbage and pickles into small pieces for later use.

3. Add 8/ 10 cup of water and all seasonings to the rice washed by method 1 and stir well.

4. Put Ginkgo biloba, pine nuts, pork slices, cockscomb melon slices and Chinese cabbage pickle slices into the pot of method 3, cook with an electric cooker, simmer for about 15 minutes after the electric cooker is turned off, and then open and mix the ingredients.