Ingredients: silk seedlings and white rice.

Accessories: lean meat, yuba, oyster, preserved egg, cereal, oil, garlic.

Seasoning: salt and pepper.

working methods

Step 1: Sprinkle the lean pork with salt evenly, marinate it overnight to become salted pork, and then cut it into nail slices. Dice oysters, soak yuba in cold water, dice, dice preserved eggs, wash white rice, shred, mix well with salt and oil, and marinate into fried rice.

Step 2: Add cold water to the pot to boil, add oil and salt rice and yuba, and cook for 20 minutes. Put pork, preserved eggs, oysters and cereal into the pot at the same time and continue to cook 15 minutes. Switch to low heat, add the right amount of oil and boil it into a milky paste.

Step 3: Add salt and pepper to taste.

Oyster porridge can't be "lazy" unless it stinks! Come and learn the skills of oyster porridge from the porridge cooking assistant in South China, Guangxi!

The most critical step: when the porridge is boiled, scoop out the foam and dirt brought out by the rolling process of oysters immediately (this step must not be lazy, otherwise the porridge will be very fishy and delicious).

The second secret weapon: southern ginger powder. Many people in the workshop cook porridge with shredded ginger. In fact, shredded ginger can't remove the fishy smell of oysters very well, so the authentic way should be to add ginger powder.