2, Shanghai green wash, thoroughly dry; Dice most of the leaves and cut the whole stalk in half;

3, put a little oil in the pot to heat, add stalks and some whole leaves, stir fry a little, and spread it at the bottom of the casserole;

4. Cut the sauce meat into pieces, put it in the casserole together with the raw rice, and add a proper amount of water (the amount of water is slightly less than usual, because the vegetable stalks will produce water);

5. After boiling, change to low heat and cook for about 20 minutes; Open the lid and stir the stalks and rice grains slightly, cover and simmer for 5 minutes;

6. In addition, put a little oil in the pot, add chopped green onion and stir-fry the pine nuts a little; Stir-fry the diced vegetable leaves quickly, and leave the fire as soon as they turn dark green;

7. Open the casserole and take out the soft and rotten vegetable stems and leaves;

8. Pour chopped green onion, pine nuts and vegetable leaves into a casserole, add salt and white pepper to taste, stir well, and then put them into a pot.