Skinny pork porridge

Main ingredients

Skinny eggs, ginger, tenderloin, rice (preferably northeastern rice, short fat type), chopped scallions

Accessories

Salt, pepper, homemade soybean oil

Skinny pork porridge practice steps

1. Wash the rice and drain slightly, add 1 tbsp of oil and 1 tsp of salt and mix well;

2.? Marinate the rice for more than half a clock and set aside;

3.? Boil the pork tenderloin in water to get rid of the bloody flavor, pull it out and wash the floating foam to control the water and spare;

4.? Marinated rice into the casserole, add enough water at once, I personally accustomed to adding 7 times the amount of water (according to personal favorite finished porridge consistency adjust the amount of water), will be 3 in the tenderloin together; casserole all the materials in a high heat cooking (open the pot need to stir moderately, one so that the rice particles between the heat out of the not even paste, then to avoid the bottom of the paste);

5.? Casserole cooking and stirring after turning slow heat with a lid to continue to cook. About 1 hour after the tenderloin removed;

6.? Tear the tenderloin into shredded meat along the grain, add salt and a little pepper and marinate for about half an hour, then add to the congee and cook together, adding shredded ginger;

7.? Shelled eggs cut into small pieces into the porridge with cooking, about 10 minutes later, the porridge seasoning (seasoned with the right amount of salt and pepper).

8. Prepare chopped green onion, use a little boiling oil to burn "stir" the green onion flavor, sprinkle on the porridge, and then a few drops of homemade soy sauce or soy sauce can be eaten.