Cooking Steps

1. 

   Step1:Cut Qi shansu roast eel into four section

2. 

   Step2:Add a little sugar, sesame oil and black pepper to 2 tbsp of clear water. Pour in qishanzhai oyster sauce and mix well

3. 

   Step3:Cut the laver into pieces. Put in black pepper, salt, flour and tofu. Mix well with a mud press

4. 

   Step4:Wrap the eel material with crispy seaweed in half

5. 

   Step5:Brown rice should be soaked thoroughly in advance, and water should be changed as much as possible in the middle. When cooking, apply a layer of olive oil on the bottom of the casserole, and then add rice and water. First heat the casserole with a small heat, and then boil it over medium heat

6. 

   Step6:Wash Lycium barbarum and fry it into oblique circles for standby

7. 

   Step7:Turn down the heat when the water vapor is low

8. 

   Step8:Stew until there is no water on the rice. When there is a hole, pour a tablespoon of sesame oil into the side of the pot; turn the low heat to continue to stew

9. 

   Step9:Fry two kinds of vegetable eels in a pan with oil until both sides are yellow

10. 

    Step10:Put a little salt and a few drops of olive oil in the clear water pot and blanch them in broccoli

11. 

    Step11:When the casserole is squeaky, cease fire. Microwave the mixed flavor juice; put the fried vegetable eel and the blanched broccoli on the casserole rice. Pour in the flavor juice and sprinkle the medlar ring.