Main ingredients:

2 cups of bone 1 ginger 1 meter

Accessories:

2 tablespoons of rice wine, 2 onions, 2 tablespoons of soy sauce and 2 drops of soy sauce.

1. Shred ginger and minced onion for later use.

2. This is the meat left by the barrel bone, which is chopped for later use.

3. Wash and plate the rice for later use.

4. Put the bones into the pot and add rice wine to remove the fishy smell. Add two spoonfuls of salt. Adding water may be a little more than the surface of the bucket. Bring the fire to a boil, and then cook for 2 minutes.

5. Turn off the fire of the cooked barrel bone and pour the pressure cooker with cold water to cool down (the lid can be opened quickly).

6. Open the lid and add the washed rice.

7. You don't need to cover the rice. Cook rice directly over medium heat.

8. After the rice is boiled, you can turn the fire into a small fire and stew it slowly.

9. Then add shredded ginger and minced meat.

10. Add soy sauce and two drops of soy sauce and color. Stir the porridge and minced meat evenly.

1 1. When the minced meat is cooked, the porridge is cooked.

12. The light tube bone porridge is cooked.