Tools/materials Preserved eggs 1 piece, chicken heart 50g, appropriate amount of ginger, soy sauce 1 spoon, cooking wine 1 spoon.
0 1 Wash the chicken heart, cut both sides, peel the preserved eggs and cut them into dices.
Mix preserved eggs and chicken hearts, and add appropriate amount of salt, ginger, 1 tablespoon soy sauce and 1 tablespoon cooking wine.
Stir well and marinate for a few minutes.
Put a proper amount of rice porridge into the pot and boil it again.
Put the chicken heart and preserved eggs in.
Add 2 spoonfuls of sesame oil, stir, cook for about 2 minutes, and turn off the heat.
The delicious preserved egg and chicken heart porridge is ready.