Cooking Steps

1. 

   Step1:Taomi. Add water. Make a pot of porridge in a pressure cooker. No pressure cooker can also use rice cooker. Generally, there are porridge function keys on it. If you want the congee to be more viscous, there's a little secret. It's to add a little baking soda to the congee water. It doesn't need a lot. Just put a little. The porridge will be fragrant and thick.

2. 

   Step2:When cooking porridge, take root of coriander, clean it and cut it into small pieces for standby. Clean the ginger and grind it into ginger powder. (if you like ginger, you can also cut it into shredded ginger

3. 

   Step3:Wash the lean meat with running water. Cut into short shreds. Add salt, rice wine, cornflour and ginger and mix well. Marinate in a bowl.

4. 

   Step4:Shell the preserved eggs. Dice them. Two preserved eggs is enough for 23 people. It should be noted that the yellow in the middle of the preserved egg is generally wet, soft and not hard. If it is directly placed on the cutting board, it is easy to contaminate the cutting board. I usually use a knife to cut it directly on the plate. Cut it well for standby.

5. 

   Step5:When the materials are ready, the white porridge over the pressure cooker is probably ready. Put the white porridge in the casserole. Put it on the gas stove. Start the fire. Put the shredded meat first. While putting it, use chopsticks to break the shredded meat and mix it up. Then put the preserved egg. Also use chopsticks to break the preserved egg and mix it up. Finally, put the coriander.

6. 

   Step6:Before leaving the pot, you can put a little salt, chicken essence and five flavor powder according to your taste. The hot pot of congee with preserved egg and lean meat in casserole is a success. The appetizer is so simple.