Ingredients for porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one is healthier, and the other is not so lime-flavored), ginger 1 piece, sufficient water and proper amount of oil and salt.

To cook a pot of delicious preserved egg and salty lean porridge, the key is as follows:

(1), pick rice: It is best to use northeast rice for porridge, that is, round and short pearl rice, and the porridge cooked is particularly soft;

(2) Marinate the porridge rice in advance: after about half a bowl of rice is washed clean, mix well with 2 tablespoons of oil, 1 1/2 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, making the rice soft and rotten, so it is not greasy;

(3) Porridge meat should be boiled in boiling water to remove fishy smell, or salted: lean meat or salted lean meat should be used for porridge, and it is not necessary to be too particular about which piece of pork it is. In short, it is necessary to keep a whole piece of meat from being cut (I usually use a piece of pork about palm-sized,1-2 cm thick, and if conditions permit, it is better to use pork tendon). If you cook porridge with lean meat, first cook the lean meat with boiling water, and then wash it; If you like to cook porridge with salted pork, you should marinate the salted pork one day in advance. The methods are as follows: rinse a piece of pork, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) and marinate it 12 hours or longer before it can taste;

(4) The water for porridge should be fully boiled before adding the materials: put a lot of water in the big soup pot and boil it before adding the materials. Add the meat and ginger slices first, and don't turn down the fire. When the meat is in boiling water, the outside part will be cooked and hardened, which will seal the gravy inside, so that the meat will not taste bad after cooking porridge. Then, when the water boils again, the salted rice and a chopped preserved egg will be chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge.

(5) First, big fire, then small fire, and the heat should be sufficient: when the water is boiling, after adding the materials, cook it on big fire for 20 minutes, and then turn to small fire for 1 half an hour. When the heat is sufficient, the porridge will be soft, tasty and easy to digest;

(6) Texture treatment of porridge: After cooking on low heat for 1 half an hour, chop up the second preserved egg, take out the lean meat cooked in porridge, pull it with chopsticks, shred it, put it back into porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg could be cooked without lime smell, and at the same time, it became soft and smooth. When eating porridge, preserved eggs could be eaten, and the meat kept a certain flavor because it was boiled, and it was especially delicious after being shredded.

The porridge cooked in this way needs no salt, tastes good, and is easy to digest under fire. If the porridge is a little sticky, please don't use a spoon to pull the sticky skin on the bottom of the pot, or the porridge will smell mushy. We usually put a light small spoon at the bottom of the pot to cook with the porridge. When the water boils, the small spoon is also driven to prevent the porridge from sticking to the bottom.