1. Wash spinach chrysanthemum chrysanthemum, soak in salt water for a few minutes to remove pesticide
2. Soak the rice for more than 1 hour in advance
3. Chrysanthemum chrysanthemum cut into several sections
4. Blanch spinach in hot water for 10-20 seconds to remove oxalic acid
5. Put more vegetable oil in the pot than usual
6. Blanch the peanuts in advance. Add peanuts, pine nuts, and pork filling and stir fry for a while
7. Add Chrysanthemum
8. Spread the rice flat on the leaves and add the rice-soaked water to the bottom of the frothed rice. Can't add too much. There is still water in the dishes. If you are not sure, you can add a little first, and cook for a while to add water depending on the situation. Big fire boiled, turn to low fire
9. Simmer for 10 minutes. Stir fry in the pot during the process to avoid muddy bottom
10. Add spinach after 10 minutes, stir fry, and cook for another 10 minutes on low heat
11. After cooking, add salt and chicken essence, turn off the heat, and let the remaining temperature stay for 10 minutes.
Tips:The longer the rice is soaked, the easier it is to cook through. You should choose a non-stick pan that is less likely to stick to the bottom. You should put more oil than usual for cooking, and should not add too much water. There is also the need to stir fry from time to time to avoid muddy bottom.
