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  1

  Peel and dice the double-layered meat, soak mushrooms, squid or scallops in advance, cut into small pieces, cut carrots into thin strips, and cut mustard greens into small pieces.

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  2

  Fry the shallots in oil over low heat and take them out. Leave the bottom oil in the pot, add the double-layered meat, dried seafood, mushrooms and carrot strips in sequence and stir-fry evenly.

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  3

  Add washed rice and mustard greens, add salt and light soy sauce, and stir-fry evenly.

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  4

  Put it into the rice cooker, add the water used to soak the dry food, and then add an appropriate amount of boiling water until the food is covered or one finger width higher.

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  5

  Adjust to normal steaming rice and it is done. Sprinkle the fried shallots on top of the rice and mix well. If you don't like the smell of onions, you can leave it out.

Tips

1. The double-layered meat is more delicious if it is peeled off.
2. Remove the shallots from frying in oil and stir in the rice after it is cooked. The shallots are the soul.