Morning.
After getting up and washing up, Lin Xu went downstairs.
He put the clay pot on the stove, added water and brought it to a boil, then took out the rice that had been soaked overnight from the freezer and poured it in, added a small spoon of salt and a small spoon of lard, covered it and let it cook over medium heat.
Adding lard to the congee makes the rice grains smoother in texture and the aroma of the congee richer.
While that was cooking, he added some flour into a bowl, cracked in a few Eggs, added chopped scallions and Carrot Dices, then sprinkled in salt, Sichuan peppercorn powder, and thirteen-spice, added water and stirred it into a batter.
He preheated the electric griddle, brushed a layer of oil on the bottom, ladled in a scoop of batter, spread it flat with a bamboo spatula, and closed the lid.
