Cooking Steps

1. 

   Step1:Soak rice in water for an hour, drain water to half a spoon of cooking oil, refrigerate for overnigh

2. 

   Step2:For porridge, I personally like to put the frozen rice and water in the casserole together regardless of the amount of water. According to the viscosity you like, if you like to drink porridge, you can put more porridge, if you like, you can put less porridge, but at least it needs about 1-6. Otherwise, it will be a GABA pot before it's cooked

3. 

   Step3:This method of porridge making needs to be continuously stirred in the whole process, and the fire power is subject to the porridge not popping out

4. 

   Step4:Keep stirrin

5. 

   Step5:The porridge has reached 80-90% viscosity in more than ten minutes. Now you can turn down the heat to prepare ingredients

6. 

   Step6:Cut the meat into thick or thin shreds, mix the salt and starch, cut the ginger into thin shreds, cut the eggs, put them together with the meat, add sugar and Guangdong rice wine, marinate for a minute or two

7. 

   Step7:At this time, the porridge is more viscous. If you don't like it too thick, you can add a little water in this step because the ingredients will be thicker later

8. 

   Step8:After adding ingredients, it's recommended to stir with chopsticks instead of using porridge spoon, which will stir up the preserved egg for a minute and then it will be cooked. This step is the key point. Pour in half spoon of sesame oil, which can completely cover the stinky taste of preserved egg, and then put it into the bowl and sprinkle with shallot. Of course, it can also be directly sprinkled into the pot

9. 

   Step9:If you like the porridge with more salty taste, you can add some salt alone