Cooking congee ingredients]: lean meat 1 piece (pork tendon meat is best), 2 eggs (lead-free eggs), ginger 1 piece, enough water, oil and salt in moderation. Operation process: 1. pick rice: porridge with the best rice with the Northeast rice, is a short round pearl rice, cooked porridge especially soft. 2. 2. The rice for the congee should be pre-marinated: after about half a bowl of rice is washed, it should be mixed with 2 tablespoons of oil, 1 ? 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 evaporate during the congee cooking process, making the rice soft and creamy, so it's not greasy. 3. congee meat should be cooked in boiling water to remove the fishy, or pickled salted meat: congee with lean meat or pickled salted lean meat, to keep a whole piece of meat not to cut (I usually use about the palm of a large, 1 to 2 cm thick piece of pork, if conditions permit, with pork tendon meat taste better). If you use lean pork to make porridge, cook it slightly in boiling water and then rinse it. If you prefer to use pickled salted pork to make porridge, pickle it a day ahead of time as follows: rinse the pork, wipe it dry, sprinkle 2 to 3 teaspoons of salt on it, spread it evenly, and marinate it in the refrigerator for 12 hours or more to get a good flavor. 4. Bring the water for the porridge 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 gravy, so that the meat cooked porridge is not difficult to eat. Then when the water boils again under the marinated rice and a chopped egg, and this first egg chopped under the porridge and rice with cooking, the egg will melt, into the flavor of the porridge. 5. first big fire, after 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 to 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. congee texture treatment: in the turn of the small fire cooked for 1 ? hours, the second egg is also chopped, while cooking in the congee in the lean meat out of the chopsticks, with chopsticks pulling tearing into silk, with the second egg back into the congee, with the last half hour of cooking, and then turn off the fire. The second skin egg half an hour before turning off the fire to add to the congee, half an hour can be the second skin egg cooked without lime flavor, but also soft and smooth, eat congee can also be eaten with the skin egg, and the meat because of the boiling water under the meat, but also maintains a certain taste, torn into threads and put back into the congee, especially tasty. The porridge cooked in this way does not have to be salted, delicious, and defeat the fire, easy to digest. If the congee is a little sticky, please do not use a spoon to pull the sticky skin at the bottom of the pot, otherwise the congee will have a paste flavor. We usually put a light spoon in the bottom of the pot with the porridge with the cooking, water boiling process, the small spoon is also driven, you can prevent the porridge cooking sticky bottom First rice cooked, put the meat, turn off the fire, put the eggs and salt