Cooking Steps

1. 

   Step1:Prepare the preserved egg, tenderloin, rice, shallot, ginger, et

2. 

   Step2:Put the sirloin in cold water. Add the onion and ginger. Cook until the water boils. Remove the blood foam. Continue to cook for a while until the meat is well cooked. Personally, I think it's better not to put raw meat in rice to cook porridge directly, because there will be blood water in raw meat, so when cooking porridge, there will be blood foam, which will affect the taste and beauty.

3. 

   Step3:Cut the cooked meat into small pieces. Cut the preserved egg into small pieces (the preserved egg is not very easy to cut. I used to make a mess every time I cut it. The cut eggs always stick together. Now I find it easier to cut the yolk and the egg white separately). Cut ginger into small pieces. The finer the better. Ginger is mainly used for deodorization. Shallot will be scallion white and scallion leaves separate cut. Open up.

4. 

   Step4:After rice is washed, pour it into the rice cooker and put water in it. The water volume is slightly more than that when cooking porridge. Then put in the scallion, salad oil and soak for half an hour or an hour. The porridge tastes soft and waxy

5. 

   Step5:After one hour, the overall effect is like thi

6. 

   Step6:Put meat, salt, a little sugar and chicken essence in the rice. I like the taste of black pepper better. So I put some black pepper in the rice cooker and turn on the porridge mode. After 20 minutes, put the preserved egg in the rice cooker. Then continue to cook for 10 minutes. Put the onion leaves in the porridge. Mix them well. Then turn off the fire

7. 

   Step7:I forgot to take photos when I put the preserved eggs and scallion leaves, because my mobile phone was charging at that time

8. 

   Step8:The porridge is ready to be served. Sprinkle some scallion leaves on the porridge. The main purpose is to look good and finish...