1. Soak the choy sum in clean water for 15 minutes, then rinse with running water several times.
2. Dice the choy sum, shred the ginger, peel the salted duck eggs, prepare the rice and vegetable oil.
3. Bring water to a boil, add rice and ginger, and cook for a few minutes on high heat. Then add the salted duck eggs and mash the eggs while stirring the porridge. Add a few more drops of vegetable oil. Next, cook the porridge over a small fire. The longer the time, the more viscous the porridge will be. Master the time as needed.
4. Add the choy sum diced, simmer for 1 to 2 minutes until the vegetables are cooked, add a small amount of salt, and transfer to a bowl.
Tips:Add oil to make the porridge smooth, and add ginger to remove cold air and warm the spleen and stomach. Delicious and healthy, easy to operate! For more gourmet recipes, pay attention to the dishes of the V letter public account Siyuan.
