Salted fish belly 2 blocks Leftover rice 1 small bowl
Chinese cabbage 2 trees Shiitake mushrooms 1 flower
Agaric 1 small handful Potato noodles 1 small handful
Oil 1 tablespoon Oyster sauce 1 small spoon
Salt 1 small spoon Onion Small half root
Ginger 4 tablets cilantro 1 handful
How to make salted fish braised rice Warm breakfast after autumn: salted fish braised rice recipe illustration 1

Step 1

Preheat the casserole, add onions, ginger, and salted fish segments and stir-fry until fragrant. Add water and bring to a boil Warm breakfast after autumn: salted fish braised rice recipe illustration 2

Step 2

Add oyster sauce and mix well Add mushrooms and fungus and cook for 3 minutes Warm breakfast after autumn: salted fish braised rice recipe illustration 3

Step 3

Add potato flour strips and cook for 1 minute Add leftover rice and cook for 2 minutes Warm breakfast after autumn: salted fish braised rice recipe illustration 4

Step 4

Add salt to taste Add the vegetables and cook until 7 minutes done, then turn off the heat Warm breakfast after autumn: Salted fish braised rice recipe illustration 5

Step 5

Add sesame oil Just shake the coriander and it’ll be ready Warm breakfast after autumn: salted fish braised rice recipe illustration 6

Step 6

Having breakfast with the furry kids The babies enjoyed the delicious food, and my sister’s casserole was filled with delicious food. Cooking tips for salted fish braised rice

① The salty taste of salted fish is quite strong. It needs to be cooked for a few minutes to make the soup base naturally salty. If you are light-mouthed, you can skip the salt. ② Oyster sauce can increase the richness of the soup base, and you can leave it out if you have a light mouth. ③ Just boil the vegetables for 7 minutes. The casserole will keep warm for a long time and it will be ready when you eat it