How to eat Hong Kong traditional old-fashioned congee with skinny egg and meat, how to eat Hong Kong traditional old-fashioned congee

1. Clean the rice and soak it for half an hour or more. 2. 2. Cut the pork into half-inch long pieces and add 1 tablespoon salt and 1 teaspoon chicken broth powder and cook for 3 hours or overnight. (Pork will be shortened when cooked.) 3. Beat one skinny egg, cut each of the 3 into 8 equal pieces. 4. 4. Cut ginger into 3 large slices and the rest into small julienne strips. Dice the ginger. Soak the peel and remove the white part. 5. Bring water to a boil, add ginger, orange peel and rice. Add the eggs and boil for half an hour. 6. Remove the pork, let it cool, and tear it into small pieces. 7. Boil the congee over medium-high heat, stirring once every few minutes to prevent the bottom from sticking. 45 minutes later, change to medium-low heat and boil until the congee becomes smooth and no rice grains can be seen (this is a Hong Kong congee special). 8. Season the congee with a pinch of salt, chicken broth powder and sesame oil to taste. 9. large bowl into the appropriate amount of eggs, shredded lean pork, shredded ginger, green onion white granules, pour boiling congee, add chopped green onion, pepper, mix well can be served.