1. Soak the glutinous rice 2 hours in advance
2. The black fungus and dried day lily are washed and shredded with water 30 minutes in advance. The lean pork is shredded and marinated with a little sugar, cooking wine and starch for 15 minutes. The egg is beaten and the green onion and ginger are cut for use.
3. Prepare the pressure cooker, put rice and water on high heat until the valve vents for 3 minutes, then turn to low heat for 10 minutes and turn off the heat.
4. Prepare the wok, add edible oil to heat, add shredded ginger and fry until fragrant, then add pork to fry until fragrant, pour in a little cooking wine and soy sauce and stir well.
5. Add black fungus and day lily and continue to stir fry, then add a little sugar, salt, oyster sauce, black pepper powder and stir well, add appropriate amount of water and bring to a boil.
6. After the water has boiled, pour the egg mixture into the pot while slowly stirring a few times with a spatula.
7. After the pressure cooker is out of air, open the lid and pour the fried ingredients into the pressure cooker. Turn on the low heat and stir while burning.
8. Pay attention to stirring in one direction so that the porridge will be thicker and more fragrant.
9. Finally, add salt, monosodium glutamate, chopped green onion, and cook.
10. The finished product, sprinkled with crushed fritters on top, should be more delicious. You can make this for three meals a day.
Tips:The glutinous rice has been soaked in advance and does not need to be cooked for too long. I used about half a catty of rice and boiled it with about 1800ml of water. The consistency is determined according to my own experience. If the porridge is too thick, you can add more soup when frying the ingredients. Adding water to the porridge will affect the taste.
