condiments

Northeast pearl rice

150g

Burn bone

150g

condiments

oil

Proper amount

salt

Proper amount

oyster sauce

four

peanut

15g

ginger slice

2 tablets

chicken essence

3g

Cooking wine

5g

coriander

1?o'clock

step

1. First mix the rice with 1 tablespoon peanut oil, and then soak it in clear water 1 night.

2. Chop the burnt bones into large pieces (you can ask the stall owner to do it for you), and soak peanuts and dried oyster sauce in clear water for 20 minutes.

3. Drain the dried oyster sauce and peanuts, and put them in a small boiling pot with ginger slices and roasted bones.

4. Replenish enough water.

5. Bring to a boil with high fire, add 2 tablespoons of cooking wine, continue to boil, and skim off the floating foam in the soup until there is no floating foam in the soup.

6. Then, pour all the soup and ingredients in step 5 into the soup pot, then cook the porridge and rice soaked in step 1 for 2 hours, and then add a proper amount of salt and chicken essence to taste.

7. Put a bowl and sprinkle a little parsley.

skill

Use rice to cook porridge directly. First, mix and soak rice with oil, so that rice can absorb water and oil, and porridge rice can be cooked smoothly and sweetly.