How to make preserved egg lean porridge?

Ingredients for porridge: lean meat (pork tendon is the best), preserved eggs (lead-free preserved eggs), ginger, enough water, appropriate amount of oil and salt. Procedure:

Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge is particularly soft. The rice used to cook the porridge should be pre-pickled:

After about half a bowl of rice is washed, mix it with a tablespoon of oil, a half-teaspoon of salt and a little water (teaspoon) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will evaporate during the cooking process, making the rice rotten, so it is not greasy. The meat used to cook porridge should first be boiled in boiling water to remove the smell, or marinated into salted meat

Cook porridge with lean or marinated salted lean meat, keeping a whole piece of meat uncut (I usually use a piece of pork about the size of a palm and centimeter thick, and pork tendon meat tastes better if conditions permit). If you use lean meat to cook porridge, then first boil the lean meat slightly in boiling water and then wash it; If you prefer to cook porridge with marinated salted pork, then marinate the salted pork a day in advance by doing the following: a piece of pork, rinse it, pat it dry, sprinkle it with a teaspoon of salt, spread it evenly on the meat, and marinate it in the refrigerator for an hour or more before it can absorb the flavor.

The water in which the porridge is boiled fully before adding the ingredients: put a lot of water in the large soup pot and bring it to a boil before putting the ingredients. First put the meat pieces and ginger slices, don't turn off the fire, the meat pieces are in boiling water, the outer part is cooked hard when heated, and the meat juice inside is sealed, so that the meat is not unpalatable after cooking porridge.

Then when the water boils again, the pickled rice and a chopped preserved egg are added, and the first preserved egg is chopped and boiled with the rice, and the preserved egg will melt and blend into the flavor of the porridge. First high heat, then low heat, the heat should be sufficient: the water is boiling, after the ingredients are placed, first boil on high heat for a minute, and then turn to low heat and cook for half an hour, the heat is enough, the porridge will be soft and easy to digest.

Texture treatment of porridge: After boiling on low heat for half an hour, chop the second preserved egg as well, and at the same time take out the lean meat boiled in the porridge, pull it into shreds with chopsticks, put it back into the porridge with the second preserved egg, cook for the last half an hour, and then turn off the heat. The second preserved egg is added to the porridge half an hour before turning off the fire, and the second preserved egg can be boiled in half an hour without lime smell, and at the same time it becomes soft and smooth, and you can also eat preserved eggs when eating porridge, and the meat is boiled when the water is boiling, and it also maintains a certain umami, and it is torn into shreds and put back into the porridge, which is particularly delicious.

The porridge cooked in this way does not need to be salted, it is delicious, and it is easy to digest. If the porridge is a little sticky, please do not use a spoon to pull the sticky skin on the bottom of the pot, otherwise the porridge will smell mushy. We usually put a light small spoon at the bottom of the pot to cook with the porridge, and during the boiling process of the water, the small spoon is also driven, which can prevent the porridge from sticking to the bottom.

Let me use my own experience to say that generally I will use a pressure cooker or a rice cooker to cook white porridge first, I usually make it for 3-5 people to eat, I will put half a bowl of white rice, wash it, put water (about half a pot of water) Then wash and slice the pork, cut the ginger into shreds at the cutting point, then put the pork and ginger shreds in a bowl, add some peanut oil, add a little salt, and then stir well and set aside. Cut the preserved eggs into cubes, and cut the coriander and chives into small pieces for later use. The same is to be used, and the porridge is boiled into a very creamy and slippery shape.

That's it, then put in the stirred pork, as well as the preserved eggs, see that the pork has changed color, add salt to taste, cook for another 3 minutes, and then turn off the heat. Sprinkle in the parsley and chives. Finish.

Remember.