1. Drain the oyster sauce in a dry soak and set aside.
2. Dried vegetables are best soaked overnight and then cut into small pieces.
3. The porridge rice is marinated in oil and salt for several hours. (The porridge is more fragrant)
4. Put the rice, oyster sauce, dried vegetables, dried tangerine peel and ginger into the pressure cooker in turn.
5. Pour half of the pot of water, cover the pot and boil on high heat for about 20 minutes, then turn off the heat.
6. Continue to boil on high heat for about ten minutes before eating and add a little salt.
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