Preserved egg and lean meat porridge is a kind of porridge that is very common in Guangdong, China. It uses preserved eggs cut into small pieces and salty lean meat as ingredients.

Preserved egg and lean meat porridge is very popular in Hong Kong. All porridge and noodle shops and Chinese restaurants must provide this porridge.

However, different restaurants have slightly different cooking methods: some use minced pork, while others use shredded pork.

Using different lean meats will bring different textures to the porridge, but the taste will not be far different.

In the Mainland, some people add sesame oil and chopped green onion before eating, but in Hong Kong they only add chopped green onion or crackers.

In addition, there is also preserved egg and meat sliced ??porridge that evolved from preserved egg and lean meat porridge, using fresh sliced ??meat as ingredients instead of salty and salty lean meat.

In the industry, it is simply called "preserved egg thin", also known as "flavored porridge".

Method 1 Ingredients: 150 grams of rice, 2 preserved eggs, 225 grams of lean pork, 1 fried dough stick, 1 chive, a little ginger, 1 coriander Seasoning: 200 grams of cooking oil (actual consumption: 10 grams), a little sesame oil, pepper

A little powder, 4 tsp refined salt, 1 tsp MSG Method: 1. Peel the preserved eggs, cut each into 8 equal pieces with thin wire and set aside. 2. After washing the rice, stir in a small amount of oil 3. Wash and shred the ginger.

, wash and cut the chives into chopped green onions, and mince the coriander. 4. Wash the lean pork, drain the water, marinate with 3 teaspoons of refined salt for 3 hours until the flavor is absorbed, then put it in a steamer and steam for 20 minutes, take out and slice it. 5. Cut the fried dough sticks into small sections.

Put it into a hot oil pan and fry over low heat for about 30 seconds until crispy. Remove and drain the oil. 6. Put the rice into the porridge pan, add water and bring to a boil. Turn to medium heat and cook for about 30 minutes. 7. Add preserved eggs and lean meat slices.

, shredded ginger and other seasonings are boiled together, continue to cook for a few minutes and then turn off the heat. Add the fried dough sticks, coriander and chopped green onion before eating.

Method 2: In food stalls or porridge and noodle shops, usually the shopkeeper will cook a large pot of porridge in the store, which is called porridge base.

When cooking, just prepare the main ingredients and put them into a bowl, then pour the hot porridge and serve.

But if you are making it at home, it is recommended to mix the main ingredients and seasonings, then pour them into the cooked porridge and cook them together, so that the porridge will taste good.

Ingredients: 2 preserved eggs, 200 grams of lean pork stuffing (cut into shreds or minced), freshly made preserved egg and lean meat porridge, auxiliary ingredients: 50-100 grams of rice, shredded ginger, green onions, rapeseed Seasoning: salt, chicken essence

, cooking wine, pepper, cooking oil Method: 1. Wash the rice, put it in a casserole, marinate it with a little salad oil for 10 minutes, then fill the pot with water and boil; 2. Cut the preserved eggs into dices with cotton thread, and use starch to shred the meat.

The pulp is ready and set aside; 3. When the porridge is thickened, add the pulped shredded pork and diced preserved eggs, stir evenly, cook for 10 minutes and then add minced green onion, shredded ginger and wolfberry; 4. Cook on low heat for another 2 minutes, and add an appropriate amount of chicken essence

, salt and stir well and stir into the pot; 5. When eating, add coriander and white pepper to taste according to everyone's taste.

Three ingredients for the recipe: one piece of lean meat, two preserved eggs, three slices of ginger, a bowl of leftover rice, one green vegetable, chicken essence, salt, pepper, and chopped green onion.

Method for Preserved Egg and Lean Pork Porridge: 1. Cut the pork into thin slices or shreds, add some cooking wine and starch and marinate for about 10 minutes. 2. Pour the leftover rice into the pot, add a lot of water and bring to a boil over high heat, then turn to medium heat.

Preparation 3. During these 10 minutes, peel the preserved eggs and cut them into small pieces. Wash the green vegetables and cut them into strips. 4. Adjust the MSG with a little water. If you are using chicken powder, skip this step. 5. Wait until the rice grains are cooked.

When the porridge is thick and thick, add ginger slices and marinated pork, and then add chopped preserved eggs. 6. When the porridge is thick and thick, add chopped green vegetables, add salt, chicken essence, and pepper.

Mix the flour evenly. Four ingredients: 100 grams of japonica rice, 2 preserved eggs, 80 grams of lean meat, one spoon of salt, 10 grams of cornstarch, one spoon of light soy sauce, a little chicken essence and white pepper, 1000 grams of water, delicious preserved egg and lean meat porridge

Appropriate amount of green onions.

Method: 1. After washing the japonica rice, soak it in water for more than 2 hours; 2. Pour out the water in which the rice is soaked, add water again, bring to a boil over high heat, then turn to low heat, stir with a wooden spatula every two minutes, and cook.

Thick white porridge; 3. Peel the preserved eggs and cut them into small cubes, cut the lean meat into small pieces, add some salt, cornstarch and light soy sauce and mix well; 4. Turn up the heat, add the preserved eggs and minced meat into the boiling white porridge,

Add salt and stir until the meat turns brown, then turn off the heat and add a small amount of chicken essence and white pepper to taste.

Pour it into a bowl, sprinkle with chopped green onion, and a bowl of fragrant and delicious preserved egg and lean meat porridge is ready!

Ingredients: 150g rice, 100g pork (or beef tenderloin), 2 preserved eggs, 1 small piece of ginger, 1 chive, 1/2 teaspoon sesame oil (3ml), 1 teaspoon salt (5g), 2 water

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How to make delicious preserved egg and lean meat porridge: 1. Wash the rice, add water, add sesame oil, mix well, set aside and soak for 30 minutes.

Peel the ginger and cut into thin strips, and chop the chives.

Cut the preserved eggs into small pieces.

2. Cut the meat into slices first, then shred it, and finally cut it into small pieces.

Put into a bowl, add 1/4 teaspoon (1g) salt, mix well and marinate for 20 minutes.

3. Pour water into the pot, bring to a boil over high heat, add the meat cubes and cook for a while. When there is foam on the water surface, use a spoon to skim it off completely, then pour in half of the preserved egg pieces, then add shredded ginger, and cook for about

After 2 minutes, pour in the soaked rice, reduce to low heat and cook for 40 minutes. During this period, use a spoon to stir in the same direction every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.