prepare:
guangzhou sausages
carrots
big onions and small onions
cucamber
shrimp
rice
the first thing that you have to do is cut the head of the shrimp.
Chop the shrimp and add cooking wine, pepper and salt
Stir up the shrimp
Dice the sausages
Add a little camellia oil to the pan, add the beaten egg mixture and spread it into a pancake
Cut up the eggs
Add a little camellia oil to the pan again
Put the shrimps in the pan and stir-fry quickly
Take the shrimp out of the pan and put it into the bowl
Pour out the rest of the oil, rinse the pan, heat it up, add a little oil, then stir in the scallion, ginger and carrots
Stir in mushroom and sausage
Pour in the rice and fry as much as possible
Add the egg mixture
Pour in the chives and let the ingredients blend into the rice
Add chicken essence, salt and a little pepper and you're done.
PREPARE:
Rice
Streaky pork
special sauce(made by oil and green onion)
Verum
Yellow wine
Sugar
Ginger
Garlic
Soy sauce
Five spice powder
Rinse the rice carefully with cold water for 2-3 times, then drain the water and pour into the rice cooker. First pour a little cold water into the rice cooker, shake the rice to a level, then insert your finger vertically into the rice to measure the height, then pour cold water at the same height. Usually when rice is steamed, the ratio of water to rice is about 1:1. However, the water absorption of different rice varieties is also different. It is necessary to adjust the amount of water amount according to experience. Next, turn on the electric rice cooker and press the switch. After about 30 minutes, a pot of delicious rice will be ready, but don't rush it out. Put it in the electric rice cooker to keep warm
Take 100 grams of small onion, cut off both ends with a knife, then peel off the outer layer, then cut into thin small onion rings. Add a little starch to the cut onion rings. Mix well with your hands and separate the onion rings
Chop 300g lard or chicken oil into small cubes. Stir-fry over low heat until melted. (if you do not like meat oil, you can use salad oil instead, but the crisp Fried onion oil is not as mellow as the Fried pork fat.) Heat the meat oil in a medium heat pan over medium heat. When heated to 50%, add the chopped spring onion. When there is less moisture in the wok, and the small green onion floats gradually, which is slightly yellow, quickly remove and drain the oil, and then spread out on the kitchen paper towel to fully absorb the oil and let it cool
Put the special sauce in to a packet, and then use a stick to break them into pieces
Rinse fresh pork belly (500g), dry and refrigerate for 20 minutes for easy cutting, then cut pork belly with skin into 0.5cm square cubes. (although the diced pork belly looks the same as the meat filling, the braised rice is so different in taste that it takes some effort to cook it well.) Remove 1 piece of old ginger (about 20g), 4 cloves of garlic, wash and mince. Add a little oil (about 30ml) to the wok. Put the small cubes of pork into a pot, slowly stir-fry until slightly colored, forcing the excess oil, so that the taste will not be too greasy. Add soy sauce (180ml), bulk (octagonal) 1 clove, shao liquor (100ml), rock sugar (30g), five-spice powder (3g), pepper (2g), Fried spring Onions and moderate warm water (not too much water, take small cubes of pork belly (1-2cm) as appropriate.)
Heat and stir well until boiling. Pour pork cubes and soup into the casserole. Put the casserole on the stove, slowly marinate with a low heat. After 2 hours, a pot of spiced gravy is ready for you to enjoy