1 50g of rice (preferably northeast rice), 50g of lean pork (preferably leg meat),15g of Jiang Mo, 2 preserved eggs, appropriate amount of chopped green onion,1teaspoon of water, cooking oil (5ml) and appropriate amount of salt.
Exercise:
1. After washing rice, soak it in water with a little salt and edible oil for 30 minutes. The oil added during soaking will blend with porridge when cooking, so don't worry about being greasy. If the rice is broken with a blender in advance, the porridge will be more delicate and sticky.
2. Boil the lean pork in boiling water until it becomes discolored, and take it out. Don't let water enter the process of cook the meat;
3. put enough water in the pot, about 2000 ml. After boiling, add soaked rice, 1 chopped preserved eggs, blanched lean pork and Jiang Mo to boil together;
4, cover the lid and turn to low heat to keep the porridge slightly open and simmer for about 1 hour. Pay attention to stirring frequently, avoid porridge touching the pot, and also pay attention to porridge overflowing;
5. When the porridge becomes sticky, remove the lean pork and grind it into filaments with chopsticks;
6. Put the shredded lean meat and another preserved egg cut into small pieces into porridge, cook for 10 minutes, season with salt, and sprinkle with chopped green onion when eating.
Put the salt in when it's almost out of the pot!