Egg and ham congee

It's been so hard for me to live in a place where Ho Hott has been with Sun for over a decade. But, well, there's a lot of stuff in the kitchen, and I've fed my grandson fat these days, and I've been eating meat the other day, and I'll make an egg and ham porridge tonight. It's the first time I've ever seen a good meal, and I've always forgotten to take pictures

Recipe Recommendations

rice appropriate amount
Lead-free preserved egg four
ham appropriate amount
Jiang appropriate amount
salt appropriate amount
oil appropriate amount

salty and fresh
cook
an hour
simple

Steps for Egg and ham congee

1. The rice puddle was followed by three spoons of salt and two spoons of oil and a little water for half a day。

Two slices of skin eggs and two spares of skin eggs. Ham cuttin, ginger cut to the end. (Boiled meat boiled half-cooked, torn into thin strips by the texture of the flesh, then boiled with the material. I'm not sure

When the water turns to fire and boils, well-boiled rice and other materials are cooled。

When the porridge is sticky, the other two eggs fall down, and the ones who like to eat them can cut into a slightly larger piece, so they can taste better