It is best to cook porridge with northeast rice, which is a round and short pearl rice. The porridge cooked is particularly soft;

2, porridge and rice should be salted in advance:

After washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or salted into bacon:

Use lean meat or salty lean meat for porridge, and don't be too particular about which piece of pork it is. In short, keep a whole piece of meat and don't cut it (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and if possible, I'd better use pork tendon). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;

4. The water for porridge should be cooked thoroughly before feeding;

Put a lot of water in a large soup pot, and then put the ingredients after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.

5, fire first, then small fire, the temperature should be enough:

The water is boiling. After adding the ingredients, cook for 20 minutes with high fire, and then turn to low heat 1.5 hours. With enough calories, porridge will be soft and glutinous and easy to digest.

6. Texture treatment of porridge:

After cooking on low heat for 1.5 hours, chop the second preserved egg, take out the cooked lean meat in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook for the last half hour, and then turn off the heat. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.