2. Wash the rice first, drain the water, marinate it with proper amount of salt and olive oil, cook the salted egg, shell and cut it into small pieces, shell and cut the preserved egg into small pieces, shred the ginger and dice the onion.

3. Pour the salted rice into the pressure cooker.

4. Inject half a pot of hot water.

5. Cover and bring to a boil. Turn the heat down and cook for about fifteen minutes, then turn off the heat.

6. Don't open the lid until the air is exhausted.

7. Cook on high fire for another ten minutes or so. At this time, you don't need to cover the pot. Then add shredded ginger.

8. Cook until the porridge thickens.

9. Add salted eggs first.

10. Add preserved eggs.

1 1. Continue to cook for about ten minutes.

12. At this time, the porridge is already very thick, which proves that the porridge is ready.

13. Add some salt and pepper, turn off the heat and sprinkle with chopped green onion before eating.