Step 1

Wash the greens, cut into pieces, and marinate the shredded meat with starch and cooking wine.

Step 2

Wash the rice, put it in a casserole, pour it with water, add two drops of olive oil, bring to a boil over high heat, stirring constantly.

Step 3

Stir-fry the shredded pork in water, wash off the blood foam, stir-fry the vegetable leaves until they are broken, and set aside.

Step 4

Bring to a boil over high heat, simmer over low heat, stirring with a spoon without stopping to prevent sticking to the pan.

Step 5

Simmer the rice over low heat to thicken and bloom, add shredded meat and vegetable leaves, add an appropriate amount of water, salt, and continue cooking.

Step 6

Simmer for a while, stir well, and remove from the pan.