1, preserved egg lean porridge

Ingredients: japonica rice, preserved eggs, lean meat, ginger, salt, pepper and oil.

Step 1: Wash the japonica rice, soak the rice with salt, oil and a little water, and marinate for 30 minutes; After the water is boiled, put the lean meat in a micro-boiled pot, pour off the water and wash away the floating foam on the meat.

Step 2: after boiling again, put lean meat and ginger slices into the pot; After the fire boils, add salty japonica rice and a part of preserved eggs; Cook on high fire for 20 minutes, stirring at any time in the middle, and skim off the floating foam.

Step 3: Cook the porridge with low fire for about 1 to 1 half an hour until it is thick; Remove lean meat and shred with chopsticks; Put the shredded pork and the remaining preserved eggs into the porridge and cook for 20-30 minutes on low heat until it becomes sticky; Turn off the heat and season with salt and pepper.

2, preserved egg tofu

Ingredients: preserved eggs, tofu, sesame oil, soy sauce, chicken essence.

Step 1: Shelling preserved eggs; Cut in half with a knife; Cut into crescent shape, and then cut into small particles; Cut off a corner of the tofu box, blow hard from mouth to mouth, take out the tofu, cut the tofu into even pieces and put it on a plate.

Step 2: put the cut mustard tuber on the tofu; Cut the preserved eggs and put them on the mustard tuber; Pour the prepared sesame oil, soy sauce and chicken essence on the coded materials and serve.