1. Wash the Thai jasmine rice first, add a little water and not soak, then add boiled water to the oyster sauce.
2. Various ingredients for the meat preparation: pork ribs, mustard slices, ginger, celery, red pepper, light soy sauce, sesame oil, cornstarch.
3. First, use a knife to gently chop the pork ribs in both horizontal and vertical directions. It is easy to marinate and taste better.
4. Cut the pork ribs into shreds.
5. The shredded pork is marinated. Add shredded mustard, ginger, celery, chili flakes, cornstarch, light soy sauce, sesame oil, and MSG and mix well.
6. After half an hour of marinating the meat and soaking the rice, it started to cook. Pour out the water in the rice, add the same amount of boiling water as the rice, and boil on high heat.
7. After the rice is boiled, turn to a low heat and cook again.
8. The rice is boiled until it starts to collect water.
9. Add the meat and place it in the middle, then cover and simmer.
10. When the water in the gap between the rice is basically evaporated (the sizzling noise in the pot becomes smaller), take the oil bottle and rotate it evenly on the side of the pot and drop a small amount of oil (the oil quantity should not be lowered if the amount of oil is well controlled).
11. Continue to simmer with a cover on low heat. Tilt the pot in four directions, front, back, left, and right, and cook in one direction for about 1 minute. The pan is fried in the pot.
12. After cooking in four directions, put it on a small plate and prepare to stir-fry.
13. Wash the cabbage and cut into thick strips.
14. Heat the pan with oil.
15. Put the cabbage into the wok and fry until tender.
16. After cooking the vegetables, open the lid of the casserole, move the meat aside, add shredded cabbage and drizzle with oyster sauce.
