There is no need to pre-steam the eggs in the process of making Lean Pork Porridge with Eggs. Lean meat porridge in the eggs in the production process absorbed a lot of calcium, has a certain effect of calcium, and eggs are rich in protein, in the process of decomposition of some ammonia and cyanide, so that it has a special smell at the same time, can stimulate the human appetite, the production of eggs in the process of joining the lime, but also be able to synthesize the human gastric acid, help the human body's digestive and absorption functions. Eggs and lean meat contains a large number of iron ions, helps to replenish blood, eggs contain a large number of minerals, and its nature of the cool, has a heat and fire, nourishing yin moistening the effect of dryness, after consumption of eye diseases, sore throat have a certain effect. Songhua egg itself also has the effect of cooling and heat, can go to the internal fire. So it is loved by people, used to make a variety of food, especially suitable for low blood pressure, anemia, excessive stomach acid and other categories of people to eat. I make skinny congee with eggs specific method is this:

A, take the porridge vessel a, I prefer to use the casserole to simmer, because the wall of the casserole is thick, warm fire simmering out of the congee its soup is thicker, better taste, and the casserole heat dissipation is slow, but also can be very good to save energy. Put 2/3 of the height of the cool water in the vessel, you can also be based on the number of people in their homes to increase or decrease, but do not put too much water, because after adding rice, in the process of simmering is easy to overflow.

Second, cool water into the rice, soak for half an hour, and then into the lean shredded pork, open a small fire slowly simmering, gently skimming out the meat foam in the water, and then drizzle a small amount of wine, seafood soy sauce, a drop of oyster sauce, in the process of heating over a small fire, to be stirred at the same time, so that boiled out of the rice because of the heat is uniformly more likely to be cooked through, better taste.

Three, ready to loose eggs, loose eggs peeled and soaked in cool water for two minutes to remove the fishy taste in the loose eggs, and then cut into cubes spare, to be rice and lean meat simmering for 15 minutes, add the ready to loose eggs diced, and then slow simmer for 5 minutes, and then sprinkled into a small amount of chopped green onions and a small amount of salty salt, stir well after the fire, a delicious skinny congee out of the pan