1 Blanch large pork bone and rinse well, transfer to a
clean pot with 2000cc boiling water and simmer at least 1
hour or above until stock.
2 Rinse and strain white rice; husk and squeeze thousand
year eggs; knead egg and rice in a saucepan and pour
stock to cook about 1 hour or until porridge.
3 Add seasoning, finely ground pork and lean pork slices.
Pour beaten egg until egg flower.
4 Dust with chopped green onions, greasy stick sections,
white pepper powder and white sesame oil, and ready to
serve.
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