1. Soak the rice after washing.
2. The keel is blanched in a pot under cold water and then removed and washed.
3. For spring vegetables, cut the leaves and roots well and separate them.
4. After the casserole is boiled, add the keel and a few slices of ginger, boil on high heat and turn to medium and low heat for about 30 minutes.
5. Add a pinch of salt to taste after 30 minutes.
6. Add the rice and stir well.
7. Cook until the rice blossoms and the rice soup is thick.
8. Add the roots of the spring vegetables and cook for two to three minutes.
9. Finally, add the leaves, stir and cook until they are broken.
10. Finished product.
11. Finished product.
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