The practice of preserved egg and lean vegetable porridge raw materials: main ingredients: preserved eggs, lean meat, rice, green vegetables seasoning: onion, ginger, broth (or water), salt, chicken essence, vegetable oil, sesame oil (that is, sesame oil) Practice: Wash and soak the rice the day before. When cooking, put the rice in the pot and cook it until it is mixed with water, and it is not cooked until you can't distinguish rice from water. Then wash and chop the vegetables; Boil preserved eggs, which are not fragile when cut, and cut into small squares; Cut lean meat into diced or minced meat. Put a little vegetable oil in the pot, then add onion, ginger and lean meat, and add some broth or water before frying. It's called decoction. When frying, use a spatula to remove the blood and foam separated from the meat from the pan and throw it away. When frying, add salt and chicken essence, a little more salt, and put it in porridge with moderate salinity. Stir-fry and remove for use. These preparations are done, and the porridge is almost ready. Add the fried lean meat and chopped vegetables while they are hot, and stir well. Finally, add the cut preserved eggs, and then add a little onion and sesame oil to increase the flavor. The most important thing is that people never leave the pot. Stir the porridge while cooking. The most important thing is to be in a good mood to cook ... when cooking porridge, you can add some glutinous rice to make the porridge thicker, and don't always uncover the lid. Shredded pork should not be put too early. After the fire boils, simmer for 15 minutes, add preserved eggs, cook for 10 minutes, and finally put shredded pork for 3 minutes. Porridge cooked in casserole is the best! can try