The method of preserved egg lean meat porridge raw materials: rice, 150 grams, about two-thirds of a small bowl; Preserved eggs, 3; Lean meat, 150g, about 1-2cm thick, 7-8cm square, depending on personal taste; Sesame oil, 3g, about 1/2 tablespoons; Salt, 5 grams, about a tablespoon; Clear water, ginger, chives, celery, a little; Please note that the above raw materials are calculated according to the food intake of two ordinary adults, please increase or decrease according to the number of people or personal taste. Practice: 1. Wash the rice first, put it in a small bowl, add 1 tablespoon of water, sesame oil and salt, and stir and soak for about 30 minutes. 2. Cut ginger into filaments, chop onions and dice preserved eggs for later use. 3. Cut the lean meat into filaments, put it in a bowl, add a little salt, stir and marinate for about 20 minutes. 4. Pour water into the pot, bring it to a boil, add shredded pork, and skim off the floating foam on the water surface. 5. After cooking for about 1-2 minutes, first pour in half of the preserved eggs, and then pour in the shredded ginger. 6. After about 1-2 minutes, pour in the soaked rice, stir and cook for 5 minutes. 7. Cook on low heat for 40 minutes, stirring every 5 minutes to avoid sticking to the pot. 8. Finally, pour the remaining half of the preserved eggs, continue to cook for 10 minute, add appropriate amount of salt and chives, and serve. 9. The above method is to use gas induction cooker, etc. Boiled water can quickly melt preserved eggs, which is easy to stick to the pot, but if you use casserole, the method is different. The method is modified as follows: (1) Preserved eggs cannot be boiled, so all preserved eggs can be put in at the beginning; (2) Use casserole instead of stirring. Matters needing attention: A. Regarding preserved eggs (1), it is recommended to buy preserved eggs made by lead-free technology, which are healthier and have no lime smell. Preserved eggs are also called preserved eggs, and the names on supermarket shelves are slightly different; (2) There are many ways to cut preserved eggs. Generally, when using a kitchen knife, you can apply a little cooking oil before cutting, which can avoid sticking the knife; (3) When the preserved egg is cut, the yolk will flow out, so it is best to steam it in a cage before cutting, so that the yolk of the preserved egg can be well fixed and cut conveniently. (4) Preserved eggs are put twice because the first time is to let the preserved eggs melt and the taste seeps into the porridge, and the second time is to increase the taste of the porridge; B, the step of roasting lean meat (1) shredded pork to remove fishy smell is very important for the taste of the final porridge; (2) Pork or beef tenderloin is generally selected for lean meat, and the taste will be good; C, about rice and other (1) rice, after soaking in water and sesame oil, the cooked rice grains are easier to bloom, and the consistency and smoothness are better. (2) In the last 20 minutes of cooking, it is easy to stick to the pot. It is recommended to turn off the fire to a minimum and stir frequently. (3) All ingredients, such as shredded ginger and chives, have no fixed rules and practices, and can be adjusted or increased or decreased according to personal tastes. (4) The pot for cooking porridge, casserole and transparent cover are highly recommended, so it is easy to see the state of porridge.