Skinny Pork Porridge Ingredients: 2 eggs, 1OO grams of shredded pork, 1 frying pan, a little green garlic 2 bowls of white porridge. Seasoning: 1 tsp salt, 1 tsp chicken broth, 1/2 tbsp cornstarch. Directions: 1. Cut the eggs into cubes and the fritters into small pieces and set aside. 2. 2: Marinate the shredded pork with cornstarch and salt for 10 minutes. 3: Blanch the shredded pork and remove from the pan. 4, the congee will be boiled to a rolling low heat, add eggs, shredded pork, salt and fresh chicken broth, slightly stirred evenly can be removed from the heat. 5, before serving, sprinkle with shredded garlic and fritters. Reference: porridge ingredients: lean meat 1 (pork tendon meat is the best), 2 eggs (lead-free eggs, a healthier, two lime flavor is not so big), ginger 1 piece of water, oil and salt to cook a pot of good taste of the skin eggs salty lean meat porridge, tips are as follows: 1, pick rice: porridge with the best rice with the Northeast rice, is a short round pearl rice, cooked porridge is particularly soft; 2, cooking porridge rice should be pre-pickled: About half a bowl of rice should be washed and mixed with 2 tablespoons of oil, 1 1/2 teaspoons of salt and a little water (2 teaspoons) and marinated for at least half an hour. Don't worry, although a lot of oil is used, the oil will be evaporated in the process of cooking the congee to make the rice rotten, so it's not greasy; 3, the meat used for the congee should be boiled in boiling water to remove the fishy smell or marinated in salted meat: the lean pork used for the congee or the marinated salted lean pork, do not have to be too specific about the meat of the pig, but keep a whole piece of meat, so that the congee will not get too much fishy. In any case, keep the meat in one piece and do not cut it (I usually use a piece of pork about the size of the palm of my hand, 1-2 cm thick, if possible, use pork tendon meat for better flavor). If you want to use lean pork to cook porridge, cook the lean pork briefly in boiling water and then rinse it. If you prefer to use salted pork to cook porridge, marinate the salted pork a day in advance, as follows: rinse the pork well, wipe it dry, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) to marinate it for 12 hours or more to get the flavor; 4, to cook the porridge, keep it whole without cutting into pieces (I usually use about a palm-sized - 2 cm-thick piece of pork. flavorful; 4, cook the porridge in water that comes to a full boil before adding the ingredients: put a lot of water in a large soup pot and bring it to a boil before adding the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the congee and rice with the same cooking, the skin egg will melt and blend into the taste of the congee. 5, the first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn the small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest; 6, the texture of the porridge processing: in the turn of the small fire to cook for 1 hour and a half, the second skin egg is also chopped up, at the same time cooked in the porridge in the lean meat fish out, chopsticks, torn into filaments, with the second skin egg together! Put it back into the congee and cook for the last half hour, then turn off the heat. The second egg half an hour before turning off the fire to add to the congee, half an hour can be the second egg cooked not only lime flavor, but also become soft and smooth, eating congee can also eat the egg, and meat because the water is boiling under the meat, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially tasty. The porridge cooked in this way does not have to be salted, good flavor, and the fire, easy to digest. If the porridge is a little sticky bottom, please do not use a spoon to pull the bottom of the sticky skin, or the porridge will have a paste flavor, we usually put a light spoon in the bottom of the pot and porridge with the cooking, the water boiling process, the small spoon is also driven to prevent the porridge cooking sticky bottom