- Warm lard with cut onion.
- Stir fry Chinese sausage or ham or salty port diced then add some cooking wine.
- Pull some water and mix in salt, black pepper, white pepper and hondashi.
- Pull into rice cooker with rinsed rice. Water level should be little over rice and cook until done.
- Warm lard and stir fry cut Bok Choy until soft.
- Mix the cooked rice and close lip simmer for 5 minutes.
