Mushroom and Beef Porridge

Overview

Soft, glutinous, fragrant and smooth, how can you not be tonic in autumn and winter without this bowl of porridge😄

grams of beef filling.
Slice two mushrooms, chop one garlic and an appropriate amount of scallions. Two small slices of ginger.
Pour the beef stuffing into a pot with cold water. When the water boils, remove it with a slotted spoon. Rinse the foam on the beef with hot water.
Add 1000 grams of water to the pressure cooker. Wash 35 grams of rice and 35 grams of glutinous rice and put them into the pot. After the gas is released, reduce the heat and cook for 15 minutes.
Add a little oil to the wok and stir-fry the onions, ginger and garlic.
Add the shiitake mushroom slices and stir-fry until fragrant, then serve.
The pressure cooker will automatically release pressure before opening. After 15 minutes of cooking, the rice porridge becomes very thick.
Turn on the stove and add the fried mushroom slices.
Just add the right amount of salt. If you like chicken essence, MSG, and pepper, you can also add a little.
Transfer to a bowl and garnish with a few chopped chives.