1. Grab and mix the pork belly with salt (about 3 teaspoons) and cornstarch several times, tear off the fatty fat, put it in the pot, add the water that has not been used for the pork belly, add ginger and white wine, boil and turn off the heat. Take out the pork belly, clean it, and cut into small pieces
2. Cut the oily bean curd into small pieces, put in a large bowl, and soak in water to soften
3. Soak the ginkgo in hot water for a while, peel off the brown skin
4. After the rice is cleaned, mix well with vegetable oil, 1/2 teaspoon salt, and marinate for 15 minutes
5. Put all the ingredients into an electric pressure cooker and add an appropriate amount of water. According to my taste, I use an electric pressure cooker, which doesn’t dry out much, and my family likes thicker porridge, so I don’t need to put too much water; if I use an ordinary pot , Or if you like thinner porridge, add more water
6. Start the porridge program
7. After the porridge cooking process is over, stir a few times in the same direction with a spoon, and season with 1/2 teaspoon of salt.
