Ingredients
300 g (about 10.5 oz) cooked rice, 100 g (about 3.5 oz) burdock root, 50 g (about 1.75 oz) pork, 1 egg.
Seasonings
A little shredded scallion and white vinegar, plus 1 tablespoon each of cooking wine, soy sauce, and aged broth.
Steps
1. Scrape the skin off the burdock root, cut it into thin shreds, then soak in vinegar water, drain, and pat dry; wash the pork and slice it thinly; crack the egg into a bowl and beat it into a smooth egg wash; place the rice in a large bowl.
2. Add cooking wine, soy sauce, broth, and burdock root strips to the pot, bring to a simmer over low heat, then add the pork slices and cook for about 30 seconds. Next, pour in the beaten egg and scallion shreds, cover the pot, and cook for another 30 seconds. Serve immediately over hot rice.