Northeastern Pearl Rice

150g

Braised Bones

150g

Supplements

Oil

Moderate

Salt

Moderate

Dried Dried Oysters

4

Peanut Rice

15g<

Ginger

2 slices

Chicken Essence

3g

Cooking Wine

5g

Coriander

Small amount

Steps

1. Mix the rice with 1 tablespoon of peanut oil, and then soak the rice in water for 1 night.

2. Chop the roasted bones into large chunks (you can ask the stall owner to do it for you), soak the peanut rice and dried oysters in water for 20 minutes, and set aside.

3. Drain the dried oysters and peanut rice, and put them into a small cooking pot, along with the ginger slices and roasted bones.

4. Add enough water.

5. Bring to a boil over high heat, add 2 tablespoons of cooking wine, continue to boil, and skim off the froth in the soup, so that there is no froth in the soup until

6. Then, pour all the broth and ingredients in step 5 into the soup pot, and then soak the congee rice in step 1 together, and simmer it for 2 hours, and then add an appropriate amount of salt and chicken broth for seasoning.

7.