material

Rice 150g, pork or beef tenderloin 100g, 2 preserved eggs, ginger 1, leek 1, 3 ml of sesame oil+0/2 teaspoon, 5 g of salt+0 teaspoon, and 2 liters of clear water.

working methods

1. Wash the rice, add water, pour in sesame oil and stir well, then set aside and soak for 30 minutes. Peel and shred ginger, and chop leek. Cut the preserved egg into small pieces.

2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoons (1 g) of salt, stir well and marinate for 20 minutes.

3. Pour water into the pot. After the fire boils, pour the meat and cook for a while. When there is floating foam on the water surface, clean it with a spoon, then pour in half of the preserved eggs, add shredded ginger and cook for about 2 minutes, then pour in the soaked rice, cook for 40 minutes on low heat, and stir in the same direction with a spoon every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.

4. Finally, pour the remaining half of the preserved eggs, continue to cook for 10 minute, add the remaining salt and chopped chives and serve.

skill

1, preserved egg lean meat porridge, thick and delicious. In the production process, it is very important to blanch to remove fishy smell, otherwise, after the porridge is cooked, add meat to continue cooking, and the taste will be ignored. Usually, this kind of porridge is made of lean pork. Some time ago, I tried beef tenderloin several times in the same way, and it tasted very good.

2, there are many ways to cut preserved eggs, you can cut with soaked cotton thread, you can also apply a little oil on the knife and then cut, are very useful methods.

Rice is soaked in water and sesame oil before it is used to cook porridge. Rice grains bloom more easily when cooked, and the consistency of porridge is better.

4. Pour preserved eggs twice. Boil preserved eggs for the first time and put them in early, so that the taste of preserved eggs can penetrate into porridge better. When the porridge is cooked, the preserved eggs put in for the first time basically melt without a trace. Pour the other half of preserved eggs 10 minutes before taking out the pot to enhance the taste of porridge.