Hokkien Mustard Rice

Name: Hokkien Mustard Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Mustard; Some Three layers of meat; Some Rice; Some Dried shrimp; Some carrot; Some ginger; Some garlic

by Fat egg

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It’s dinner time~~~ I’ll cook another braised rice tonight for everyone to eat~~
Huhu. . . I saw the mustard greens at noon today, so LG suggested to cook mustard rice at night~~This kind of rice is very common in our place, usually with beef soup or flat food soup to eat~~Wow quack

I made a little change~~The mustard rice should be added with shallot oil, but since I don’t like it very much, I use normal corn oil instead~~"

Ingredients

Some Mustard
Some Three Layers Of Meat
Some Rice
Some Dried Shrimp
Some Carrot
Some Ginger
Some Garlic

Hokkien Mustard Rice

1. Ingredients: mustard greens, shrimp skins (pre-soaked in water), three-layer meat, rice (soaked for an hour), ginger and garlic mince, carrots also mince (improved and added, usually not).

2. Saute the three layers of meat first, squeeze the lard, and add flavor.

3. Add the ginger, garlic and carrots at once.

4. Add shrimp skins, pour in cooking wine and dark soy sauce to taste and color, then add salt and chicken essence.

5. Then, add mustard greens and stir fry.

6. Then pour the rice.

7. Stir-fry for a while, then pour it into a rice cooker, add water, and it's just a little under the rice.

8. Until cooked, ding~~shape,~ and then according to personal taste. . . I added Gulangyu's famous golden fragrant pork floss embellishment, wow quack, you can eat and pull.