Materials?

Rice 3 Liang

4 preserved eggs

salt

pepper

sesame oil

Chopped onion

Scallion

Simple version of preserved egg porridge?

The ratio of water to rice is 4:3, mix well in the pot, add a little salt to the fire, add scallion and cook together, stirring while cooking.

Separate the preserved eggs from the yolk and crush them with a fork or knife respectively.

After the water is boiled, add preserved eggs and break them, and continue stirring.

When the porridge thickens slightly, add the broken skin and egg yolk, add a proper amount of pepper and continue stirring.

When the porridge becomes sticky, you can add chicken essence (pigs don't like it), turn off the heat, sprinkle a handful of chopped green onion and mix well, pour sesame oil on it, and start the pot.