Cooking Steps

1. 

   Step1:It's better to choose long and thin rice for potting rice. I use ordinary rice that my family eats everyday. The quality of rice in Northeast China is still very high^_ ^

2. 

   Step2:First, wash the rice and soak it until the whole body is white. Then the rice will not be mixed. Put a layer of oil on the bottom of the casserole. Then pour in the rice and water. The ratio of water and rice is about 1.5-1. Boil it in high heat first. Stir the rice to prevent the paste from bottoming. Then turn down the fire.

3. 

   Step3:When cooking, start another fire to prepare the ingredients. First, blanch the vegetables and mushrooms with salt water. Slices of dried intestines and tofu. Fry tofu in an oil pan to make tofu bubbles.

4. 

   Step4:There are holes in the surface of the rice. When you are puffing, you can put the ingredients on it. Beat an egg. It's double yellow. Lucky. My son thought I had too little dry intestinal oil. I threw in a few pieces of stewed pork left over from the last meal.

5. 

   Step5:Cover. Change the minimum heat. Cook for another five minutes. Turn off the heat. Don't open the lid. Keep simmering for ten minutes. The heat in the casserole is slow. It's still hot inside. Ten minutes later, open the lid of the pot. Put the vegetables on it. Pour the sauce around the pot. Stir it and you will have the steaming rice pot. The sauce can be seafood sauce or oyster sauce. I use the leftover braised meat sauce. It's very fragrant. The rice is very hot.