Accessories: preserved eggs, lean meat and ginger.
Ingredients: salt, pepper, oil.
Steps: Please click to enter the picture description.
1, prepare materials
Please click to enter a picture description.
2. Wash the japonica rice, soak the rice with salt, oil and a little water, and marinate for 30 minutes.
Please click to enter a picture description.
3. After the water is boiled, put the lean meat in a micro-boiled pot, pour off the water and rinse off the floating foam on the meat.
Please click to enter a picture description.
4. Boil the water in the pot again and add lean meat and ginger slices.
Please click to enter a picture description.
5. After the fire boils, add salty japonica rice and some preserved eggs.
Please click to enter a picture description.
6. Cook on high fire for 20 minutes, stirring at any time in the middle, and skim off the floating foam.
Please click to enter a picture description.
7. Cook the porridge on low heat for about 1 to 1 half an hour until it thickens.
Please click to enter a picture description.
8. Remove lean meat and shred with chopsticks.
Please click to enter a picture description.
9. Put the shredded pork and the remaining preserved eggs into the porridge and cook for 20 ~ 30 minutes on low heat until it is sticky.
Please click to enter a picture description.
10, turn off the fire and add some salt and pepper to taste.
Tips:
The ratio of rice to water is very important. The ratio of porridge rice to water is about 1: 13, and the ratio of thick porridge is about1:1. I put more, because I have to skim off the foam many times, so the water is rich! You can't add water halfway, otherwise it will be difficult to ensure smooth and delicate taste.
Pay attention to stirring, so as not to paste the bottom of the pot. Once the paste is done, don't worry, because the whole porridge tastes burnt when the bottom of the pot is scraped!