Pork Tenderloin 50g

Rice 50g

Skinny Eggs 2pcs

Ginger 3 slices

- Steps -

1. Wash the rice and then Pour into the rice cooker and pour in about 7 times the amount of water of the rice.

2. Bring boiling water to a boil in a small saucepan. Add the tenderloin to the saucepan and keep it on high heat to cook the bleeding foam.

3. Cut the skinny egg into small dices and peel and slice the ginger.

4. Put the eggs and ginger slices a **** into the rice cooker and turn on the porridge function.

5. After about 20 minutes, turn on the rice cooker and stir the porridge clockwise with a spoon for about 1 minute, then cover the pot and continue.

6. Ten minutes before the end of the congee program, cut the other skinny egg into small dices and pour it into the pot.

7. Meanwhile, fish out the meat, tear it into shredded meat with your hands, then pour it back into the pot and continue until the congee program is finished.

8. Eat when you cut some small onions, and then sprinkle a moderate amount of salt can be.

- Tips -

Yaojae's tips: 1. The purpose of stirring with a spoon during the congee boiling process is to make the congee more sticky. 2. 2. It is better to tear the meat into shredded meat with your hands for a better texture, but it takes some patience. 3. put the first egg is to let the porridge have enough egg flavor, in the process of making porridge, the egg block will become smaller or cooked, and finally put the egg is to increase the taste, when you drink it, you can obviously feel the egg.