Skinny meat porridge is rich in protein, usually we take it as breakfast to eat the majority. It is the use of eggs, lean meat and rice as the main ingredients boiled out of the food, the taste of soft Q elastic, melt in the mouth is very delicious. But many times we do out of the skin egg congee always implies a fishy flavor, which makes it taste greatly reduced, so today I will teach you a trick without fishy skin egg congee practice, quickly come to learn it.

To make skinny pork porridge with skinny eggs, you need to prepare the necessary ingredients, 150 grams of rice, 50 grams of pork loin, 2 skinny eggs, the right amount of ginger, green onions, cilantro, starch, soy sauce, lemon juice, corn oil, salt, kombucha, white pepper and 1650 milliliters of water. After preparing the ingredients, you can begin to start the production of porridge, porridge with the above ingredients is completely enough, try not to feel free to add something else, otherwise it will also affect the taste of the porridge.

The first step: to do the porridge before you need to prepare the rice in the previous night to wash, put them into a plastic bag inside, into the refrigerator for freezing, this step must be carried out a day in advance, the advantage of doing so is that the rice grain through the frozen, its organization will be destroyed, the surface of the surface will appear honeycomb holes, this time to take it to the cooking will make the rice grains become loose, within a short period of time is easy to cook. It is important not to overlook this point. After this step to prepare the pork loin clean, wash off the surface blood, and then use a knife to cut it into shredded meat, into the plastic box.

The second step: in the preservation box pour into the appropriate amount of soy sauce, a few drops of lemon juice, a small amount of salt, white pepper and corn oil, and finally in the inside of the appropriate amount of water starch to grasp and mix evenly, the water starch here is made of water and a certain proportion of starch mixture, and so these are completed after the preservation box can be covered with a lid, and the same to the refrigerator to refrigerate the refrigerator time is also the same as the rice, you need to make a day ahead of time. . Once these are done, you can make the porridge the next day. Peel off the two skin eggs and wash them, then cut them into small dices, cut the prepared ginger into thin julienne, shallots, cilantro and other washed and similarly chopped, put aside.

Step 3: Next, fill half a pot with water and bring it to a boil over high heat. Take out the rice from the refrigerator that has been chilled overnight and pour it into the boiling water, wait for the water to boil and then turn it to medium-low heat, and turn the pot over with a spoon every now and then to prevent it from getting mushy. The pot to maintain a slight boiling state of about ten minutes later, watching the rice grains in the inside of the bloom becomes sticky after almost boiled, remember this time you need to turn the fire to a small fire. Then the ginger, shredded meat into the pot in turn, and finally put the diced eggs, with a spoon to mix them with the right amount of salt, kombucha and a small amount of white pepper to taste, cook for a minute or two can be sprinkled with a little scallion and cilantro can be out of the pot.