Material:

 

1 cup of white rice, 1/6 cabbage, 200g pork belly, 1/4 carrot, 2 small green bamboo shoots, 3 dried mushrooms, 2 tablespoons of shrimp

 

Marinate:

 

1 tablespoon of cornstarch, 1 teaspoon of sesame oil, a little salt, a little white pepper, and a little water

 

Seasoning:

 

2000 pieces of chicken broth, a little salt, a little white pepper, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of chicken powder

2. Wash the plum blossom meat and cut it into small pieces. Place it in a bowl and add all the marinade ingredients. Mix well and marinate. Set aside for later use.

 

3. Wash the cabbage, peel the carrots, and shell the bamboo shoots, all cut into small cubes; Wash and soak dried mushrooms and shrimp until soft, then cut them into small cubes; spare.

 

4. Pour a little oil into a soup pot and heat it up. Add sliced plum blossom meat over medium heat until fragrant. Then add all the ingredients from Method 3 and stir fry evenly. Next, pour in chicken broth and add soaked white rice. Cook over medium heat for about 30 minutes, turn off the heat and cover to simmer until cooked.

 

(TIPS: When cooking, it is necessary to stir from time to time and add a suitable amount of broth to avoid sticking to the pot. When covered and stewed, the taste is refreshing and the granules of the porridge will not be crushed.)

 

5. Add all remaining seasonings to Method 4 and mix well. Cook over low heat for about 5 minutes. Finally, add all decorations and mix well.