1. Prepare the ingredients (this was made with eggs before, this time I used quail eggs)
2. Beat the eggs (the same treatment with eggs)
3. Add salt, wine and mix well
4. Clean the rice, soak in clear water for 30 minutes, remove and drain to remove water
5. Soak the day lily with water to soften
6. Daylily go to both ends
7. Steam the day lily in a steamer for 10 minutes
8. Take out the day lily, let cool and cut into finely pieces
9. Add oil to the pan and stir-fry the egg mixture until it has just solidified
10. Stir the bottom day lily in the pot with the egg and stir well, set aside
11. Put the casserole on the heat, add chicken broth (you don’t need water) and bring the rice to a boil. Turn to a low heat for 15 minutes to 20 minutes until half-cooked.
12. Add the fried quail eggs and yellow flowers and stir well, continue to cook until the rice porridge is cooked and thick
13. Add sugar, salt, sesame oil, green onion, and coriander.
14. Just stir evenly (the seasoning is mainly suitable for you)
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