1. Cut the lean meat, bamboo shoots, and carrots into nails and set aside
2. Boil water, pour the nails prepared in step 2 into the pot and add rice wine until cooked, remove and set aside
3. Preheat the pan, put the lard, put the shepherd's purse into the pan, pour in the cooked nails and stir-fry together, add an appropriate amount of rice, add salt, chicken, and pepper to taste, and stir-fry evenly
4. Out of the pot and plate
