Preserved egg and oyster congee
Step 1 . Wash the rice and soak it for 1 hour.
Step 2 . Remove the shell of fresh oysters and take the meat. After washing, add a small amount of salt, Baijiu and white pepper to mix well.
Step 3 . Dice preserved eggs.
Step 4 . Shred ginger and dice shallots.
Step 5 . Add water to the casserole and bring it to a boil. Put the rice into the casserole and boil it over a low heat until the rice grains bloom.
Step 6 . Add preserved eggs to boil, and boil over low heat for 5 minutes.
Step 7 . Add oysters and shredded ginger, boil over high heat for about 1 minute, stirring while cooking.
Step 8 . Season with salt and white pepper, sprinkle with chopped shallots, and stir well.
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