1. Cut the pork into pellets, preferably with a little fat. Dice shiitake mushrooms, diced preserved eggs
2. Put a little cooking oil in the wok, first put the fat meat cubes, fry the lard, then put the lean meat cubes until fragrant and add water to a boil, pour it into the pressure cooker with fresh rice and glutinous rice. The water should be appropriate, too much, too thick, less If it is too thin, add the shiitake mushrooms, simmer slowly, turn on the simmer once and turn off the fire, and then turn on the fire every 15 minutes to continue to simmer. Forgot to take pictures at this step, haha
3. When the gas in the pressure cooker is almost exhausted naturally, open the lid. Turn on a low heat and stir while letting the porridge continue to slurp. Add preserved egg cubes, salt, chicken essence, and chopped green onion when it comes out of the pan. The endless aftertaste of preserved egg and lean meat porridge is ready.
4. See how satisfying they eat...
