1. Soak the glutinous rice overnight.
2. Dice the ingredients for later use. Add a little cornstarch under the lean meat and mix well. Add oil or a little water during the mixing process.
3. Shell the salted egg and knead the egg yolk for later use. The salted egg is better raw, but there is no more at home, so if you use it, you don’t need to use this step. The salted egg yolk will be more fragrant.
4. The pork belly I use is homemade braised pork with its own oil, so if you don’t like greasy, you can choose fresh pork belly and saute in the pot, then add shrimp and scallops to fry until fragrant.
5. Add onion and celery stalks and stir-fry, then add sausage, and then stir-fry the remaining ingredients together. You can add a little oil, light soy sauce, or hoisin sauce or soybean paste according to your personal preference. sugar. I only put a small spoon of hoisin sauce and half a small spoon of salt, fry it and set aside.
6. Add oil, garlic and onion diced, you can also use red onion diced to fry until fragrant.
7. Add the soaked glutinous rice and stir fry. Pay attention to medium heat. The mushroom water that has been soaked in the mushrooms can be used when cooking glutinous rice. Swipe down the pot every time, and then stir-fry until the water is dry, about 15-20 minutes after about seven or eight times. You can add a little salt and seasoning, not too much, because the ingredients will already have a flavor later.
8. After the glutinous rice is cooked, add the spare ingredients and stir fry together.
9. Stir-fry until the rice and ingredients are evenly mixed. Now the chopped green onion is fried for about a minute, and then it can be out of the pot.
10. The fragrant glutinous rice is ready, please use it slowly
