1. 1. Wash the rice and soak it in a casserole for 1 hour
2. 2. Soak dried shiitake mushrooms in advance
3. 3. Wash the peas and set aside
4. 4. Prepare the steamer, put 2 eggs under the steaming grid, and one sausage on the steaming grid
5. 5. Slice the soaked shiitake mushrooms and set aside.
6. 6. Take a pan, cook the peas and drain them in cold water for later use.
7. 7. Mix all the spices
8. 8. Slice the sausage after steaming, peel the egg and slice it
9. 8. After adding proper amount of water to the rice in the pot, place it on the stove, cover the lid and cook on medium heat. Open the lid immediately after the water boils, add a small amount of cooking oil, and stir evenly with a spoon. Cover the lid and cook for 10 minutes on low heat. 9. When the water is almost dry, remove the lid and pour a circle of utility oil from the side of the pot (if you don’t like rice, you can omit this step)
10. 10. Put the eggs, sausages, mushrooms and peas into the pot, pour in the previously adjusted juice, cover the pot and simmer for 8 minutes.
Tips:1. Both light soy sauce and oyster sauce have a salty and umami taste, and the sausage is also salty, so there is no need to add additional salt.
2. The shape of the egg slice is better. If it is too troublesome, you can knock an egg on the surface of the rice in step 10. After 8 minutes of low fire, the egg will be cooked.
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