15g of rice, 1g of pork or beef tenderloin, 2 preserved eggs, 1 small piece of ginger, 1 shallot, 1/2 teaspoon of sesame oil, 3ml, 1 teaspoon of salt, 5g, and 2 liters of clear water

Practice

1. Wash the rice thoroughly, put it in water, pour in sesame oil, stir well, and set aside for 3 minutes. Peel ginger and cut it into filaments, and chop chives. Cut the preserved egg into small pieces.

2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoon (1g) of salt, stir well and marinate for 2 minutes.

3. Pour clean water into the pot. After the fire boils, pour the meat into it and cook it for a while. When there is froth on the water surface, skim it thoroughly with a spoon. Then pour half of the preserved eggs, add shredded ginger, and cook for about 2 minutes. Then pour the soaked rice and cook for 4 minutes on low fire, stirring it in the same direction with a spoon every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot.

4. Finally, pour the remaining half of the preserved eggs and continue to cook for 1 minutes. Add the remaining salt and chopped chives before drinking.

Tips

1. Preserved egg lean porridge is thick and delicious. In the production process, it is very important to blanch and remove the fishy smell, otherwise, after the porridge is cooked, add the meat to continue cooking, and the taste will not be ideal. Usually, this porridge is made of lean pork. I tried it several times with beef tenderloin in the same way some time ago, and it tastes very good.

2. There are many ways to cut preserved eggs. You can cut them with soaked cotton, or you can apply a little oil to the knife and then cut them. They are all very useful methods.

3. Rice is soaked in water and sesame oil before it is used to cook porridge. When cooked, rice grains bloom more easily and the consistency of porridge is better.

4. Pour the preserved eggs in two times. The first time, the preserved eggs are put in early in order to cook the preserved eggs, so that the flavor of the preserved eggs can better penetrate into the porridge. When the porridge is cooked, the preserved eggs put in for the first time basically melt without a trace. Pour the other half of preserved eggs 1 minutes before leaving the pot, in order to enhance the taste of porridge.