With makings
| Rice | 200g |
| Hind ancon flesh | 150 grams |
| Preserved egg | 3 |
| Gourmet powder | 1 gram |
| Corn is amylaceous | 2 spoon |
| Salt | 1 spoon |
| Balm | A few |
The congee of preserve one's health that Cantonese breakfast drinks surely: 10 minutes can make decided way
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All feeding material gets ready, the rice that buys uses water pan to fall completely into the bowl
Reserve inside.
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Report enters right amount water inside meal Bao, lid of the boiler on the lid is pressed boil key quickly to cook rice.
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Buy hind ancon flesh, after cleaning clean blood water with the knife, with the knife slice is in 2 spoon starch is entered in cutting filament to put vitreous bowl 1 spoon salt and a few gourmet powder use a hand to catch even souse 10 minutes to reserve.
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Preserved egg pares crust, cut small with the knife, outfit dish reserve.
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The rice that cooks is mixed into right amount cold water souse is good hind ancon flesh, use ladle agitate a few times to prevent to bite boiler.
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The preserved egg man that after meal Bao presses report to boil key quickly to cook rice again again, falls to had been cut and right amount salt boil a minute to pour a few balm to use ladle agitate again even Guan Huocheng goes out can.
Small stick person
2: Can replace of flesh of the ancon after be being done not have in the home with pigeon breast flesh.
3: What do not like to add preserved egg is OK him seafood that increase a point likes to eat vegetable to go in, congee of lean lean of make it vegetable (nevertheless vegetable should shift to an earlier date scald enters the water) .