Lard and Bacon Rice
1.
Wash the Wuchang rice with clean water, drain it, put it in the refrigerator, and let it stand for one hour.
2.
Soak Shanghai greens in shell powder for 15 minutes, wash, cut into small pieces, and set aside.
3.
Hunan bacon, the emperor's three-part fat sausage, wash and cut into small pieces.
4.
Heat the enamel pot, add two spoons of lard, and add the soaked rice when the pot is hot. Stir fry so that the lard and rice are fully fused.
5.
Use a wok or a cold pan to add oil, heat to 7 minutes, stir-fry the vegetables, bacon, and sausages, wait for the aroma to bleach out, and serve.
6.
Add a bowl of water to the rice in the enamel pot, pour the sautéed vegetables and meat, stir well, and cover after the fire is boiled. The low fire was stuffy for 25-30 minutes, and it ended successfully.
