Author: Jaroslav Mikoška
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1. Rinse the rice and soak for 1 hour in cold water
2. Marinate the pork in the rice wine and soy sauce
3. Set the oven on full steam at 100°C
4. Place the rice in a GN container and add the stock
and the pork
5. Cook for 20 minutes and season
6. Peel off the preserved egg and quarter
7. Serve, garnishing with duck egg
GN container Stainless steel full
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