The first step: First, prepare enough washed rice according to the family's appetite, put the rice in the pot, pour a little more water, and bring to a boil over high heat. Stir a few times in between to avoid sticking to the bottom of the pan. After boiling, reduce heat and simmer for 30 minutes.

Step 2: Peel and cut two preserved eggs into small pieces, cut the lean meat into small pieces, wash and cut the carrots into small pieces and set aside.

Step 3: After the rice is cooked, add the diced lean meat and stir-fry quickly with a spoon, then add the cut preserved eggs and carrots and mix well.

Step 4: After stirring evenly, add appropriate amount of salt and shredded ginger. Generally, the amount of salt is difficult to control, so you can add a little less at a time. If there is no salty taste, you can add it in several times, or simmer over low heat for 6 minutes. Stir continuously during these 6 minutes to avoid sticking to the bottom of the pan. When the time is up, you can take it out of the pan.

Warm Tips

1: When making preserved egg and lean meat porridge, the amount of rice in it is completely based on the family’s appetite. Everyone should remember to wash it off. You can use a rice cooker or a soup pot.

2: Put the rice into the pot first, add more water and bring to a boil over high heat. Stir constantly during cooking to prevent the rice from sticking to the pan. After boiling, reduce heat and simmer for another 30 minutes.

3: After the rice is cooked, put the lean meat in and stir quickly to prevent the lean meat from sticking together. Then add the preserved eggs and carrots and stir evenly. Finally add salt and ginger and simmer for 6 minutes. Stir constantly to prevent the bottom of the pan from sticking.

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