Cooking Steps

1. 

   Step1:Soak rice for 2 hour

2. 

   Step2:Wash the rice and pour it into the casserol

3. 

   Step3:Add some wate

4. 

   Step4:The fire boiled the wate

5. 

   Step5:The lean meat is boiled in the water. At the same time, the blood foam is boiled off

6. 

   Step6:Let the cooked meat cool in cold wate

7. 

   Step7:Tear the meat into strips along the line

8. 

   Step8:It's better to tear the meat by hand than to cut it with a knife. It's the same as tearing the cabbage by hand

9. 

   Step9:First, cut a preserved egg into small pieces. When the rice blooms, pour in the preserved egg. Then put in the shredded meat (boil in hot water and cook slowly for an hour). First, put a preserved egg to make it taste better and integrate into the congee

10. 

    Step10:The preserved egg will be boiled along with the porridge. The taste of preserved egg will also be integrated into the porridge. [this process may take half an hour to boil over a small fire] then add salt, monosodium glutamate, chicken essence, and the remaining preserved egg. Simmer over a small fire for ten minutes (the last preserved egg will not be boiled to make you taste fuller when you eat. You can eat preserved egg and meat every bite

11. 

    Step11:Put some green onions at the bottom of the bow

12. 

    Step12:Riding into porridg

13. 

    Step13:Sprinkle a little green onion on the surface of the porridge. This way, the big bowl of porridge can be mixed with the fragrance of green onion

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc