Eating habits vary not only from season to season, but also from person to person.

Some people are physically strong and consume a lot of energy quickly due to daily exercise, so they prefer to eat staple foods such as noodles and steamed buns to supplement their nutrition.

And some people are born weak and sick, with poor absorption capacity and poor gastrointestinal problems, so they should eat more stomach-nourishing foods such as porridge that are easy to decompose.

When it comes to nourishing the stomach, there is no better food than preserved egg and lean meat porridge. It is made of preserved eggs, lean pork, and rice and is carefully cooked.

It tastes tender and smooth, and tastes delicious. It can be eaten by both the elderly with light taste and children in urgent need of nutrition.

Especially if you drink a bowl of it when you get up in the morning, you will not only feel full, but also feel warm in your stomach, replenishing your energy for the day.

That’s it. Next, I will explain to you the perfect way to make preserved egg and lean meat porridge, but remember not to put the rice directly into the pot to cook it.

Preserved Egg and Lean Pork Porridge 1. The required ingredients must be fully prepared before making: 200 grams of high-quality rice, 100 grams of pure lean pork that is basically free of fat, 2-3 preserved eggs, and an appropriate amount of ginger and green onions.

2. The taste of porridge directly depends on the quality of the rice, so when selecting rice, you must prepare high-quality rice, so that the porridge making process can have a good start.

3. Then put the rice into a basin of clean water and wash it repeatedly. The water needs to be changed several times during washing. After the rice is washed, drain the water, then add three drops of peanut oil and mix it evenly with your hands. Then you can put it in the basin.

Refrigerate for one hour.

The purpose of putting peanut oil here is to make the cooked rice porridge brighter.

4. Take out the lean pork prepared in advance and cut it into thin slices of uniform thickness with a knife, or you can cut it into shreds of uniform size. This step does not require too many requirements, it all depends on your own preference.

When buying pork, it is best to choose elastic pork front legs, which have a softer texture.

Cut the lean pork and place it in a basin filled with clean water. Rinse it repeatedly and set it aside to soak out the blood inside until the blood drains away.

This is to prevent blood foam from emerging from the pork during the cooking process, thereby affecting the taste of the porridge.

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5. Squeeze out the water from the pork slices with your hands, and then you can start marinating. Put a small amount of cooking wine into the bowl, preferably about 10 grams, mainly to remove the fishy smell and increase the aroma;

Then add 1 gram of pepper and 1 gram of edible salt to give the meat slices a base flavor. Stir with your hands until all the juice is absorbed by the meat. Then pour in a small amount of water and stir with your hands until all the ingredients are absorbed.

Then add a little starch, mix evenly and then add a little peanut oil. You must know that starch and peanut oil can completely lock the moisture in the meat slices, thus ensuring the freshness and tenderness of the meat slices. Then leave it aside to marinate. Set the marinating time.

In about 1 hour.

6. Then you can take out the rice that was put in the refrigerator 1 hour ago, and then use chopsticks to break the frozen rice into rice grains. Freezing will damage the original structure of the rice, making it softer and glutinous when cooked.

tasty.

7. Next, add an appropriate amount of water to the casserole and bring to a boil, then put the rice into the boiling water. The frozen rice will crack immediately when heated, which will shorten the cooking time and make it more rotten, sticky and rich.

Adjust the flame to medium and simmer for about 1 hour. When simmering, be careful not to cover the pot completely tightly. You need to leave a little gap to prevent the pot from blowing.

8. Taking advantage of the free time while cooking porridge, you can process the preserved eggs in advance.

Before cutting preserved eggs, you need to rinse the knife surface with clean water. Do not wipe off the water stains on the knife, so that the knife will not stick to the knife when cutting the preserved eggs.

Cut the preserved egg into quarters horizontally and vertically, or cut it into finer pieces. After cutting, place it in a clean bowl and set aside.

9. Take out a few slices of ginger and cut it into fine shreds or minced ginger with a knife. Friends who hate ginger can leave it out. Only cut off the green onion leaves, cut into chopped green onions and set aside.

10. After an hour of cooking, the rice porridge has become extremely thick. At this time, we can use a spoon to stir the rice in the pot a few times to make the porridge thicker.

11. Then add the preserved egg cubes and shredded ginger and stir patiently, making sure that the porridge in the pot is heated evenly and does not stick to the bottom of the pot.

The cooking time lasts for 5 minutes. During this process, the aroma of preserved eggs will merge with the rice porridge, making the taste more and more fragrant.

12. After the cooking time is almost over, immediately spread out the shredded pork and add it to the pot. It is enough to see that the shredded pork is cooked until the surface turns white. The time must be strictly controlled, otherwise the meat will become hard and not lubricated enough.

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In addition, you need to taste the saltiness and sweetness of the rice porridge properly. Considering that the saltiness of the cured pork shreds may not be enough, you need to add an appropriate amount of edible salt manually, and then add a few drops of sesame oil and stir it with a spoon for a few times. The preserved egg and lean meat porridge is basically

It means the cooking is successful.

13. Finally, you can do some garnishing work. Put the porridge into a small bowl and sprinkle with a little chopped green onion and coriander, so that it can be served to the table and enjoyed.