The first step is to wash the rice clean and put it in the refrigerator for several hours, or refrigerate it overnight in advance. The purpose of this is to shorten the cooking time, and the rice after refrigeration will soon boil and bloom. If you don't freeze it, you have to cook it for a long time, at least 1-2 hours, otherwise the viscosity will not come out.
Step 2, peel off the soil outside the preserved eggs, wash them, put them in a steamer, and steam them for about 10 minutes. The purpose of this is to reduce the alkaline and fishy smell of preserved eggs, and also to make preserved eggs completely solidified, so that they are not easy to flow yellow and break when cut. Then cut the steamed preserved eggs into small pieces. Cut some shredded ginger. If you don't like shredded ginger, you can just cut it into Jiang Mo.
Slice the lean meat into strips, or chop it again and put it in a bowl. Add a little salt, sugar, cooking wine, water and starch, and stir evenly in one direction to give strength to the meat. Finally, drop a little cooked oil and rub it evenly. The purpose of this is to make the meat taste more tender and smooth, and it is not easy to stick to each other.
Step 3, clean the casserole, and pour in water and rice, the ratio of rice to water is1:13, so that the cooked thin consistency is just right. Cook the rice porridge with a medium torch, add the chopped preserved eggs and shredded ginger, and continue to stew for about 10 minutes. Add salt, chicken powder, cooking wine, pepper and sesame oil, even if they are stirred quickly and evenly, to prevent the seasoning from caking.
Step 4, add the marinated lean meat and stir it quickly. When the shredded lean meat is cooked, continue to cover it and stew for 3-5 minutes. In this way, the taste of pork will be tender and more delicious, and it will be delicious and not stuffed. Finally, sprinkle a little chopped green onion or green vegetables (optional), stir well, stew for a while and then serve.
A pot of delicious preserved egg lean porridge is ready. Don't just cook it in the pot, add? Steamed preserved eggs? This step, after cooking, is rich in nutrition, full of fragrance, delicious and delicious, and has no fishy smell. Here are some points for attention, and novice friends can have a look. If you like it, you can cook it at home after reading it. It's really delicious.
1, round rice is the best choice for rice, which belongs to japonica rice and is characterized by strong viscosity after cooking and thick soup. Northeast pearl rice is very good, with long growth cycle, good nutrition, fragrant taste, soft and delicious taste. Long-grain rice belongs to indica rice, which is very loose after cooking. It is suitable for fried rice and not porridge. This should be remembered.
2, preserved eggs should be steamed, so as to remove the fishy smell. The preserved egg lean porridge made by many people has a strong smell, which is actually the lack of this step. In addition, after the preserved eggs are steamed, the flavor is more abundant and the taste is better.
3, you should use pure lean meat, tenderloin or hind leg meat, you can't use pork belly. Because the cooking time is short, with fat, the taste will be very greasy and the taste will not be good. After the meat is cut, it should be marinated for a while. You can cook it in boiling water, or you can cook it directly in porridge, either way.