1. Rub evenly the oil in the casserole
2. Spread the cold rice evenly in the casserole
3. Cut the materials for later use
4. Fry the bottom of the egg and cook, then add the coprinus comatus tenderloin, sprinkle a little salt on the coprinus comatus and the vegetables
5. Spread the ingredients on the cold rice, cover the pot and turn on the fire. You will hear a sizzling sound on the medium heat for about a minute. If it’s not hot, let it simmer slowly for a few seconds. Don’t over-heat it to avoid scorching.
6. Add the hot sauce and mix well after it’s out of the pot.
