Wash the bacon and put it into the dish. Add a little rice wine/cooking wine and steam it for about 20 minutes. After cooling, change the knife and use the soup.
Put the rice into the casserole, add enough water (including the steamed broth), and immediately turn to the simmer and cook slowly; when the rice soup is about to be dried, change the scalloped rice on the surface of the rice. And constantly turning the casserole to make the heat even
After boiled for 20 minutes, serve on the table, topped with oyster sauce, stir in cooked lard (optional), add chopped green onion