Ingredients: japonica rice 100g, 2 preserved eggs, 80g lean meat, clear water 1000g, a spoonful of salt, raw flour 10g, a spoonful of soy sauce, a little chicken essence, a little white pepper and a proper amount of onion.

Exercise:

1. After washing, soak the japonica rice in clean water for more than 2 hours.

2. Pour the water soaked in rice, then add water. After the fire boils, turn to low heat, stir it with a wooden shovel every two minutes, and cook it into thick rice porridge.

3. Peel the preserved eggs and cut them into dices. Cut the lean meat into pieces, add a little salt, cornstarch and soy sauce and mix well.

4. Turn to high heat, put preserved eggs and minced meat into boiled rice porridge, add salt, stir until the meat color is broken, turn off the heat, and add a small amount of chicken essence and white pepper to taste.

Tips:

Put it in a bowl, sprinkle with chopped green onion, and a bowl of delicious preserved egg lean porridge will be ready!

The lean meat in this porridge can also be replaced by bacon or ham. Accordingly, no salt should be added when cooking, and green onions can also be replaced by vegetables, depending on personal preference.