Cooking Steps

1. 

   Step1:Pour the leftovers into the pressure cooker. Add three-thirds of the water (forget to take photos) to compare with the rice. Put it in the pressure cooker and simmer for a minute or two after the air rings for three seconds. Turn off the heat. When the air pressure drops, open the lid and put the foam into the pot. I usually go to the market on weekends to buy good meat. The foam of the foam, the silk of the shredded meat and the slice of the sliced meat. Then the fresh-keeping bags are used to freeze the meal.

2. 

   Step2:Then fire and stir with chopstick

3. 

   Step3:Stir until the meat becomes mature. Add some salt. Look at your taste. If you have preserved eggs, cut them into pieces and add them to the pudding, it will become preserved eggs and lean meat congee. If you have preserved eggs and lean meat congee, you must add ginger foam. You can remove the fishy smell of preserved eggs and improve the freshness. (you have to add the preserved egg and ginger foam before you go out of the pot. Just stir it a little and then turn off the fire. It will not be long before the preserved egg is cooked. The taste is not good. Ginger foam comes according to your own preference. If you don't like ginger, just put a little bit.

4. 

   Step4:Put some onion and pepper in the bowl. Take a bite and warm it to your stomach. Don't put what you don't like. Some people don't put it if their stomach is uncomfortable.