Cooking Steps

1. 

   Step1:Remove the shell of prawn. Remove the prawn line. Wash and chop. Add a little ginger and white wine to remove the fishy smell. Set asid

2. 

   Step2:The preserved egg is also called the pine egg. It's better to choose the one that doesn't flow yellow. Cut it into small pieces. It's bigger than the pieces. If it's too broken, it will be put into the congee. It's not good-looking in color. Spare

3. 

   Step3:Chop the chicken breast into meat stuffing and add a small amount of tender meat powder. You can add if you like to eat ham. The best way to put ham is to put ham or the kind that people in the south often make porridge and cut it into small pieces. Of course, it can't be too broken. Spare

4. 

   Step4:It's the same as cooking porridge. Prepare our protagonists before opening the pot. Olive oil hot pot. Stir fry ginger, shrimp and chicken breast. Stir fry and change color successively. Stir well with salt, turn off the heat and control the oil. Open the pot with porridge and add the stir fried shrimp, Ham and chicken breast. Turn to medium heat for 20 minutes after the pot is opened. Add preserved eggs after the rice blooms. Turn to low heat for 15 minutes after the pot is opened. Remember to stir frequently to prevent the paste pot from sticking to the bottom. Add salt and stir well and turn off the fire. Sprinkle the mixture before turning off the fire or someone at home who does not eat the onion can put it into the bowl and sprinkle it. Mix well before eatin