You don't have to go to a training class, just teach yourself for half an hour. Ingredients: half a catty of rice, one Cantonese sausage, one Cantonese bacon, 50g of soy sauce, 50g of oyster sauce, a little sugar, a little onion, a little sugar, a little peanut oil, 2 tablespoons of fresh soy sauce, Lee Kum Kee oil consumption 1 spoon, a spoonful of sugar, a little sesame oil, a little salt and a little water. Mix well?

1. Soak the rice for 40 minutes to 1 hour in advance. The ratio of spare rice to water should not be too much, and the ratio is11.5. After the rice is soaked, add the oil to boil, cover it and turn to low heat for about 1 min.

When the water boils to the same boundary as the rice, you can poke many holes in the rice with chopsticks.

At this time, stew the rice, mix the sauce, 2 tablespoons of fresh soy sauce, 1 spoon of Lee Kum Kee's oil consumption, 1 spoon of sugar, sesame oil, a little salt and a little water and mix well. After the rice is boiled until there is no water, add sausage and mushroom meat and continue to simmer on low heat. After the meat is cooked and discolored, pour a little peanut oil along the edge of the pot, which is the key to the crispy rice. Then add an egg, cover and simmer. Finally, pour the sauce and sprinkle with chopped green onion.

4, perfect out of the pot.