Dice preserved eggs, add salt and sesame oil to shredded pork, mix well and marinate 10 minute; Wash the rice and soak it in salt and sesame oil 10 minute; Passing shredded pork in a hot oil pan until it becomes discolored, and taking it out to control the oil; Boil water, add rice, boil, then turn off the heat and add preserved eggs, shredded lean meat, salt, chicken essence and chopped green onion; After boiling for about 50 minutes, add the remaining preserved egg pieces and chopped green onion and simmer 10 minutes.

2. sweet potato porridge

Preparing materials, washing sweet potatoes, peeling and cutting into pieces; Wash the rice and soak it in clear water for a while; After boiling water in the pot, drop a few drops of oil and put it in the soaked fire to cook rice; Pour in diced sweet potatoes; Boil the porridge again, reduce the heat and stir it from time to time. About 20 minutes, when the porridge is cooked and the melon is soft, turn off the heat.

3, mushroom chicken porridge

Wash the rice clean, put it into the soup pot, inject a proper amount of water, boil it with strong fire, and turn to low heat after boiling; Wash carrots and mushrooms after turning to low heat, then peel carrots and dice them; Cut the mushrooms and cook them in porridge. Wash the chicken breast and cut it into small pieces with a knife. The shape is irregular. Marinate with seasoning for about ten minutes.

When the porridge in the pot is almost cooked, add corn kernels, diced carrots and sliced mushrooms, stir well and cook for a while. When they are all cut off, pour the chicken breast into the pot, stir with chopsticks, let them cook quickly, and finally add a little salt to adjust the taste.