How is preserved egg and lean pork porridge made?

Ingredients for cooking porridge: 1 piece of lean meat (pork tendon meat is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime flavor), 1 piece of ginger, sufficient water, appropriate amount of oil and salt To cook a pot of fragrant and delicious preserved egg salty and lean porridge, the tips are as follows: 1. Pick rice:

The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft; 2. The rice for cooking porridge should be marinated in advance: after about half a bowl of rice is washed, it should be mixed with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinated for at least half an hour. 3. The meat of the porridge should be boiled in boiling water to remove the fishy, or marinated into salted meat: the porridge is cooked with lean meat or salted lean meat, and it is not necessary to be too particular about which piece of meat is the pig, in short, it is necessary to keep a whole piece of meat without cutting it (I generally use a piece of pork about the size of a palm, 1 2 cm thick, if the conditions permit, use pork tendon meat to taste better).

If you use lean meat to cook porridge, then boil the lean meat slightly in boiling water and then wash it; If you like to cook porridge with pickled salted pork, then marinate salted pork a day in advance by following the method: a piece of pork, rinse it, wipe it dry, sprinkle it with 2 3 teaspoons of salt, spread it evenly on the meat, and marinate it in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) for 12 hours or more before it can absorb the flavor; 4. The water for cooking porridge should be fully boiled before putting the ingredients: put a lot of water in the large soup pot and boil before putting the ingredients.

First put the meat pieces, ginger slices, don't turn off the fire, the meat pieces are in the boiling water, the outer part is heated and cooked hard, and the gravy inside is sealed, so that the meat is not unpalatable after cooking the porridge, and then when the water boils again, the marinated rice and a chopped preserved egg, and the first preserved egg is chopped and boiled with the porridge, and the preserved egg will melt and blend into the taste of the porridge. 5. 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 20 minutes, and then turn to low heat and cook for 1 and a half hours, the heat is enough, the porridge will be soft and easy to digest; 6. Texture treatment of porridge:

After boiling on low heat for 1 and a half hours, chop the second preserved egg as well, and at the same time take out the lean meat boiled in the porridge, pull it with chopsticks, tear it into shreds, put it back into the porridge with the second preserved egg, cook for the last half 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 taste, 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 under the fire.

If the porridge is a little sticky to the bottom, please do not use a spoon to pull the sticky skin at the bottom of the pot, otherwise the porridge will have a mushy taste, we usually put a light small spoon at the bottom of the pot and cook with the porridge, the water boiling process, the small spoon is also driven, can prevent the porridge from sticking to the bottom.

How to make porridge with preserved eggs and lean pork? Cook the rice in the pot and remove it, cut the lean meat into pieces, add salt, pour in the preserved egg in the casserole porridge, and fry the meat.

How to make porridge with preserved eggs and lean pork? Put ginger starch on the shredded meat and marinate it, heat the pan with oil and shiitake mushrooms, add boiling water, wait for the water to boil and stir evenly in the next rice, add preserved eggs and lean meat, add salt and coriander two minutes after work.

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