Ginger 1 piece, enough water and proper amount of oil and salt.
Operation process:
1.Pick rice: It is best to use northeast rice for porridge, that is, round and short pearl rice, and the porridge cooked is particularly soft.
2. Marinate the porridge rice in advance: after about half a bowl of rice is washed clean, mix well with 2 tablespoons of oil, 1 half teaspoon 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, making the rice cotton rotten, so it is not greasy.
3. Porridge meat should be boiled in boiling water to remove fishy smell, or salted: lean meat or salted lean meat should be used for porridge, and a whole piece of meat should not be cut (I usually use a piece of pork about the size of a palm,1~ 2 cm thick, and pork tendon meat tastes better if conditions permit). If you cook porridge with lean meat, first cook the lean meat slightly with boiling water, and then wash it; If you like to cook porridge with salted pork, you should marinate the salted pork one day in advance. The methods are as follows: rinse a piece of pork, wipe it dry, sprinkle 2 ~ 3 teaspoons of salt, evenly spread it on the meat, and marinate it in the refrigerator for 12 hours or more before it can taste.
4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot and boil it before putting the materials. Put the meat and ginger slices first, and don't turn down the fire. When the meat is in boiling water, the outside part is cooked and hard when heated, which seals the gravy inside, so that the meat doesn't taste bad after cooking porridge. Then when the water boils again, marinated rice and a chopped preserved egg, and the first preserved egg is chopped and cooked with rice, the preserved egg will melt and blend into the taste of porridge.
5. First big fire, then small fire, and the heat should be sufficient: the water is boiling. After the ingredients are added, first boil for 20 minutes, and then turn to low heat for 1 half an hour. When the heat is sufficient, the porridge will be soft and easy to digest.
6. Texture treatment of porridge: After cooking on low heat for 1 half an hour, chop up the second preserved egg, fish out the lean meat cooked in porridge at the same time, use chopsticks to pull and tear it into silk, put it back into porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire. 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 could be cooked without lime smell, and at the same time, it became soft and smooth. When eating porridge, preserved eggs could be eaten, and the meat kept a certain flavor because it was boiled, and it was especially delicious after being shredded.
The porridge cooked in this way does not need salt, it is delicious, and it is easy to digest. If the porridge is a little sticky, please don't use a spoon to pull the sticky skin on the bottom of the pot, or the porridge will smell burnt. We usually put a light spoon at the bottom of the pot to cook with porridge. When the water boils, the small spoon is also driven to prevent the porridge from sticking to the bottom.