50g lean meat, preserved eggs 1, 3 slices of ginger, half a bowl of rice, and proper amount of oil and salt.

Exercise:

1. After washing about half a bowl of rice, mix well with half a tablespoon of oil and half a teaspoon of salt (I use salted lean meat, and if I use fresh lean meat, I can put 1 tablespoon of salt in pickled rice). Marinate for at least half an hour. In the process of cooking porridge, oil will volatilize, which will make rice and cotton rot, so it is not greasy;

2. Marinate lean meat into bacon in advance: after the lean meat is shredded, marinate it with 1 tablespoon salt and 1 tablespoon oil for at least one night;

3. After the water is boiled, add salty rice and bacon. After the fire is boiled, turn to low heat and cook a pot of soft porridge at 1 hour. It's winter now, so there's no need to put the refrigerator. If it is summer, you can wait until the porridge is cold before putting it in the refrigerator.

4. The next morning, chop the preserved eggs, cook the bacon porridge cooked last night again, add the broken preserved eggs, cook for half an hour, sprinkle with chopped green onion, and you can eat the salty and thin preserved egg porridge.

5, the porridge cooked in this way does not need to be salted, delicious and easy to digest. Put a small porcelain spoon at the bottom of the pot to cook porridge. When the water is boiling, the spoon is also driven, which can prevent the porridge from sticking to the bottom and help the porridge soften faster.