Ingredients; Hard rice 100g, 2 preserved eggs, 80g lean meat, clear water 1000g, a spoonful of salt, raw flour 10g, a spoonful of soy sauce, a little chicken essence, a little white pepper and a proper amount of onion.

1. After washing the japonica rice, soak it in clear water for more than 2 hours.

2. Pour the water soaked in rice, then add water. After the fire boils, turn to low heat, stir it with a wooden shovel every two minutes, and cook it into thick rice porridge.

3. Peel the preserved eggs and cut them into dices. Cut the lean meat into pieces, add a little salt, cornstarch and soy sauce and mix well.

4. Turn to high heat, put preserved eggs and minced meat into boiled rice porridge, add salt, stir until the meat color is broken, turn off the heat, and add a small amount of chicken essence and white pepper to taste.

Beef and egg porridge;

Main components; 80g of rice, glutinous rice 15g, 20g of beef strips, and egg 1.

Ingredients; Appropriate amount of coriander, wine and ginger.

1, soak the rice for half an hour.

2. Cut the beef into small pieces, add wine and ginger and marinate for a while.

3. In a small pot, add some water, wine and shredded ginger.

4, simmer beef slices, remove blood foam.

5. After the water is boiled, add rice, turn on a small fire after boiling, and add beef slices when it is a little sticky.

6. Cook until it is thick, add the beaten egg liquid and stir well.