ingredients: 1 piece of lean meat (pork tendon is the best), 2 preserved eggs (lead-free preserved eggs), 1 piece of ginger, and enough water
operation process:
1. Choose rice: it is best to use Northeast rice for porridge, that is, round and short pearl rice
2. Marinate the rice for porridge in advance: Marinate for at least half an hour
3. Cook the porridge with boiling water to remove fishy smell, or marinate it into bacon: use lean meat or salted lean meat for porridge, and keep a whole piece of meat from being cut (a piece of pork about the size of a palm, 1-2 cm thick, tastes better with pork tendon). If you cook porridge with lean meat, first cook the lean meat slightly 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 on the meat, and marinate it in the refrigerator for 12 hours or more before it can taste.
4. Boil the water for porridge before putting the ingredients: put a lot of water in the big soup pot and boil it before putting the ingredients. Put the meat and ginger slices first, and don't turn down the fire. When the meat is in boiling water, the outside part is cooked and hardened when it is heated, sealing the gravy inside. Then, when the water boils again, marinated rice and a chopped preserved egg, and the first preserved egg is chopped and the porridge is cooked with rice < P > 5. First, the fire is high, then the fire is low, and the heat is sufficient: after the water is boiled, the fire is first boiled for 2 minutes, and then the fire is reduced for 1 and a half hours, and the heat is sufficient < P > 6. Texture treatment of the porridge: it is cooked on the low fire.
if the porridge is a little sticky, don't use a spoon to pull the sticky skin on the bottom of the pot, or the porridge will smell burnt. We usually put a light spoon at the bottom of the pot to prevent porridge from sticking to the bottom.