Ingredients Main ingredients: 500 grams of upper-milled glutinous rice,rice500 grams,5 eggs.Seasonings: 25 grams of water-softened sea cucumber, 25 grams of cooked chicken breast meat, 25 grams of cooked ham, 20 grams of pork, 12 grams of water-soaked scallops, 5 grams of pan-fried shrimp, half a duck gizzard, 12 grams of water-soaked winter mushroom, 12 grams of winter bamboo shoot, and 12 grams of green peas.Seasonings: 7 grams of chopped onion, 7 grams of Shaoxing wine, 15 grams of refined salt, 13 grams of chicken broth, and 100 grams of cooked pork fat.1. Ham, duck gizzard, chicken breast meat, winter mushroom, bamboo shoot, and lean meat are cut into small cubes slightly smaller than peas. Beat the eggs in a bowl with 10 grams of salt and 3 grams of chopped onion.2. Heat a wok over fire, add 35 grams of cooked pork fat, heat it up, stir-fry shrimp until done, remove and drain oil, then stir-fry sea cucumber, chicken breast meat, ham, winter mushroom, bamboo shoot, scallops, duck gizzard, and lean meat, add Shaoxing wine, 3 grams of salt, and chicken broth to boil, transfer to a bowl as the mixed topping.3. Place a wok on fire, add 65 grams of cooked pork fat, heat it to five-tenths hot, pour in egg batter and stir-fry until set, mix with rice, then add half of the topping, continue stirring, divide two-thirds of the rice into small bowls, place remaining topping and shrimp and 5 grams of chopped onion into the wok, stir-fry together with the leftover rice, serve in bowls as a garnish.Meat 25 grams,Pork meat20 grams, water-soakedScallop12 grams, marinated shrimpShrimp5 grams, half a cooked duck gizzard, water-soakedWinter mushroom12 grams,Bamboo shoot12 grams,Green pea12 grams.Seasonings: 7 grams of chopped scallion, 7 grams of Shaoxing wine,Fine salt15 grams, chicken clear broth 13 milliliters, cookedPork fat100 grams.[Method] 1. Ham, duck gizzard, chicken breast meat, winter mushroom, bamboo shoot, scallop, and shrimp are all cut into cubes smaller than green peas. Egg is beaten in a bowl with 10 grams of fine salt and 3 grams of chopped scallion.[China's Culinary] 2. Heat the wok over fire, pour in 35 grams of cooked pork fat and heat it up, add shrimp and fry until fully cooked, remove and drain the oil, then stir-fry ham, chicken, ham, winter mushroom, bamboo shoot, scallop, duck gizzard, and pork meat together.BurnHot, pour in 35 grams of cooked pork fat to heat up, add shrimp until cooked, remove and drain the oil, then stir-fry ham, chicken, ham, winter mushroom, bamboo shoot, scallop, duck gizzard, and pork meat together.Chicken, and add Shaoxing wine, 3 grams of fine salt, and chicken clear broth to boil, transfer to a bowl as the mixed topping.3. Place the wok on fire, pour in 65 grams of cooked pork fat, heat it up to five-tenths hot, then pour in the egg liquid and stir-fry until scattered, add rice and mix well, pour half of the topping into the bowl with two-thirds of the rice, place the remaining topping and shrimp, 5 grams of scallion, back into the pot, stir-fry together with the leftover rice, and serve it in a bowl as the garnish.