To do the best, the two masters of my family only eat my fried mustard rice.
Soak the glutinous rice for 5 hours, then pour it into the drain basket and drain. Sprinkle with a small amount of soy sauce and mix well. All ingredients are diced, and the shrimps are used for soaking.
Under the hot pot of olive oil, the five-flowered bacon into the pot and oil, then add ingredients other than shrimp, add salt, stir fry until the break. (This is the best quality oil I have ever used, not only high purity, but also very good taste)
Pour the chopped mustard greens, quickly pry it, and spread the bottom of the pan. Immediately spread the glutinous rice that has been drained beforehand on the mustard. Cover the pan for 6 minutes. After the pan, the glutinous rice grains are transparent and indicate that they are cooked. Thoroughly, pour the shrimp and rice wine into the pot, then stir the rice and mustard vegetables again, then add the chopped green onion to the pan.
If the three people share, the glutinous rice is a pound: the mustard is 3 pounds, and the rice is less than rice.