Cooking Steps

1. 

   Step1:Wash the rice until it is clear. Soak it for half an hou

2. 

   Step2:Put the rice into the small cup of the electric stew cup (the picture shows that the cup is a little big, but it is actually a small cup). Add water to 1 / 2 place. Add a few drops of sesame oil and stir. In order to make the rice shiny, shiny

3. 

   Step3:Put it in the electric stew pot and start to stew. Look at the time. It takes about half an hour to turn on the power from putting it in

4. 

   Step4:Seasoning at the same time. Mix several kinds of liquid seasoning for standby. Make the preserved meat into small pieces for standby (can be replaced by Cantonese sausage)

5. 

   Step5:Half an hour has passed. Open the lid of the pot and have a look (the power is still on). It should be the degree that the water is almost dry. Stir it. Spread the preserved meat around the rice (leave a hole for the egg in the middle). Pour the sauce over the preserved meat for a circle (rub some ginger if you like. I won't have it); beat the egg to the middle cover and continue to stew

6. 

   Step6:Turn off the power in five minutes. Simmer for another five minutes. Then wait a minute. Open the lid and it will look like this (you can cut some chives and coriander if you like. I don't have it, but it's omitted)

7. 

   Step7:Half cooked eggs. Mix them. Open the