Cooking Steps

1. 

   Step1:Four cooked salted egg yolks are crushed with the back of a spoon. The thin ham is cut into thin silk. A bowl of Thai rice and a bowl of high soup (bone soup or chicken soup are OK

2. 

   Step2:Clean the rice, pour it into the casserole, add the high soup, half pot water, put in the shredded ham, mix well

3. 

   Step3:When the fire is over, put in the salted egg yolk and stir it up. Then change the heat to a small one. Use two chopsticks to hold the lid of the pot. Cook for 1520 minutes. Open the lid every 5 minutes. Shovel it with a spoon to avoid the bottom paste

4. 

   Step4:Cook until the porridge becomes even and thick. Add some chicken essence and white pepper to taste. Then turn off the fire. Sprinkle with Scallion at last. (note - because the salty eggs and ham are already salty, and the soup I added has also been seasoned. So I didn't put salt in this porridge at all. But if your soup doesn't put salt in it, then you should add a little salt when you cook the porridge.).