Pork elbow egg fried rice

By VicentaLakin

Pork elbow egg fried rice
After 90 years of writing this first diary about cooking, it's not familiar with how it works, adding a photo to study it for half a day, but it looks like I'm not doing the same thing... but it's good! Although the elbows are added to the meat, it's not greasy at all. Fat meat and skin have a taste of Jell-O, a wonderful feeling of ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha: it's not as dry as a photograph, it's glowing, it's actually rice is not white, it's egg-coloured, it's yellow, but it can't come out... it's not good. It's shy, it's kind of like a Ben-A-A-A-A-T-T-T-T-T-T-T-T-T-T-T-T-T-T-T。

Recipe Recommendations

  • rice appropriate amount
  • eggs appropriate amount
  • Cooked pork knuckle appropriate amount
  • onion appropriate amount
  • oil appropriate amount
  • salt appropriate amount

Steps for Pork elbow egg fried rice

  • 1
    Cut the onion flowers, and the pork elbows cut into half a bowl: fat and skinny and pig skin
  • 2
    It's hot, hot, hot, hot, hot
  • 3
    When the oil is hot, it pours into the pig's elbow, turns out the scent, pours into the onion, and keeps it around 80% hot
  • 4
    Crushed eggs in and mixed them with meat and onion flowers, and turned them into eggs
  • 5
    The rice is pouring into the rice, it's shattering evenly, it's non-coated, and it looks independent。
  • 6
    With proper salt, I suggest not too much, keep the sweet taste of rice. It's about two minutes before it evens out
  • 7
    Eat! Thank you for coming to my menu

    • Recipe Categories

    Recipe recommendation