First you have to have a Taji pot
The bacon sausage is cut well and the garlic slices are cut.
The chicken wings and roots are separated, and the meat is cut into small pieces of pickled seeds. The bones are cut into the high-broiled chicken and the wings are cut and marinated. The finest soy sauce + oyster sauce + garlic
Take a relatively fat bacon sausage with a small fire to fry the oil, pick up the bacon sausage, leave the oil at the bottom of the pot
Add the washed glutinous rice and rice, add a small amount of water, mix with the oil at the bottom of the pot, soak for one hour (Taji pot is locked in water, water is added less!)
Use the bones of the chicken wings to praw out the broth, boil the peeled chestnuts, and cut the whole shiitake mushroom (look at the crab mushroom in the picture)
Take a non-stick pan, put a small amount of oil on the bottom of the pan, add the mushrooms and stir fry, add seasoning with soy sauce.
Pour the fried mushrooms and boiled chestnuts into the rice that was soaked for an hour.
Cover and simmer for 2-3 minutes on low heat and cook for 7-8 minutes on low heat.
Uncover the lid, pour the seasoning, mix well seasoning: beautiful fresh soy sauce + oyster sauce + salt and pepper
Take a non-stick pan, pour a small amount of oil on the bottom of the pan, fry the pickled chicken wings and chicken wings.
Spread on the mixed rice, sausage, sausage, bacon, fried chicken wings, fried chicken wings, sprinkle with garlic and cover, simmer for 1-2 minutes, turn off the heat for 3 minutes
Sprinkle with shallots and sesame seeds, pan