1. Wash the Lamei, boil a small pot of water, put the Lamei in the heat for a few minutes to remove the strange
2. Spread 1 spoon of cooking oil on the casserole/clay pot (specially introduce this French clay pot, I love it every time I use it)
3. Wash the white rice and add 5.5 cups of water. Bring to a boil on high heat. Turn to medium heat and cook until the moisture is reduced and start to see many holes. Put in the lapis. Turn to low heat and continue to simmer for 20 minutes without opening the lid.
4. At this time, use a small bowl to mix all the seasonings, heat and bring to a boil (I'm lazy, microwave for 1 minute and 30 seconds) while blanching a few green vegetables
5. After 20 minutes, take out the Lamei, loosen the rice slightly with a fork, put the Lamei slices on top of the rice, put the hot vegetables, and top with the sauce, ready to eat
