Raw materials:

200 grams of rice, 200 grams of lean pork and 2 preserved eggs. 10g coriander powder, 5g onion powder, 2g monosodium glutamate, 4g salt and 2g pepper.

Exercise:

1, wash the rice, put it in a pot, add 2000 grams of water, boil it and cook it into porridge with low heat.

2. Put the lean meat in another pot, add water to boil, skim off the floating foam, cook for 20 minutes, take it out, cut it into dices, and season it with chopped green onion, salt, pepper and monosodium glutamate. Peel the preserved eggs and cut them into small pieces.

3. Pour the seasoned diced meat and preserved egg into the porridge pot, cook for 10 minute, and sprinkle with coriander.

Features: delicious.

Pork floss preserved egg porridge

Materials:

Pork120g; 1 preserved egg; 60 grams of rice; Onion diced 1 strip

Exercise:

1. After the pork is cut into strips, soak it with a little salt (1.5 teaspoon), oil (1 teaspoon) and pepper;

2. Preserved eggs are shelled and cut into small pieces;

3. After washing rice, soak it in a 2-liter or 3-liter casserole with 1300 ml water for 30 minutes, then add shredded pork and preserved eggs and cook it into "porridge" without cover;

Sprinkle with onions