Material preparation: rice 150g, pork tenderloin 100g, 2 preserved eggs, 800ml clean water, 2 shallots, ginger 1 small pieces, cooking wine 1 spoon, soy sauce 1 spoon, and salt/kloc.
Production steps:
1, wash and drain the rice, add sesame oil, stir well, set aside and soak for 15~30 minutes;
2. Wash and chop chives, peel ginger and cut into filaments;
3. Peel the preserved eggs, wash them and cut them into small pieces;
4. First pour the rice soaked in sesame oil into the pot, then pour the water, and finally pour the shredded ginger. After the fire is boiled, change it to low fire and cook for 20 minutes. During this period, stir it in the same direction with a spoon every 5 minutes to avoid sticking to the bottom of the pot;
5. Slice the tenderloin first, then shred it, put it in a bowl, add cooking wine, soy sauce and salt, mix well and marinate for about 10 minutes, and sprinkle with raw flour for later use (don't mix well yet, it is best to mix well before you put it in the pot);
6. When the porridge is cooked until the rice is completely cooked and the porridge water is thick, add preserved eggs and continue cooking for 10 minute;
7. Then stir the marinated pork tenderloin evenly and pour it into the porridge;
8. After adding salt and chicken essence, stir with a spoon;
9. Pour in sesame oil and stir; Sprinkle with chopped chives and serve.
Tips:
1, soak the rice before cooking porridge, which can shorten the cooking time. ?
2. If you are in a hurry, you can also cook porridge in a pressure cooker, and then add preserved eggs and lean meat to make it. But in contrast, boiled porridge is more fragrant. ?
3. If you like to eat white meat, you don't need to release it when pickling.