After the buckwheat is washed clean, soak in water for 1-2 hours to spare, wash the water and control the water, cut into pellets.
Heat the wok into a little oil, stir the bacon in a wok and stir until the oil is fragrant.
Bacon and sage are placed on the bottom of the small sand shovel, and the pearl rice is washed and cleaned.
Soak the soaked buckwheat on the upper layer of the casserole, and pour the water into the sand pot (or broth). The amount of water is based on the ingredients in the pan.
Sit the small sand shovel on the fire. After the fire is boiled, turn it over and simmer for about 10 minutes. In the middle, you need to uncover the stir fry a few times to avoid the bottom.
After the rice bran is cooked, topped with 1 tbsp soy sauce, sprinkle the scallion chop, and mix well with the ingredients in the pan.