Seasoning: broth 1 bag, cooking wine, salt and starch.
Practice steps:
1 Slice the lean pork, then change the knife and cut it into shreds.
2. Add a little cooking wine, salt and starch.
3. Marinate well 10 minute.
4. Pour the leftover rice into the casserole.
5, add water to boil, then turn to low heat and continue to cook.
6. Peel and peel the pumpkin and cut it into small slices for later use.
7. When the porridge is cooked until it is slightly thick, pour in pumpkin slices.
8. Pour in shredded pork and slide it open.
9. Pour in the stock
10, stir well, add salt according to the situation, and cook the shredded pork until the porridge becomes sticky.