1. Preserved Egg and Lean Meat Porridge

Ingredients:

150 grams of rice (both Northeast rice and Thai rice are acceptable), lean pork (preferably Leg meat) 50g, 15g minced ginger, 2 preserved eggs, appropriate amount of chopped green onion, water, 1 teaspoon cooking oil (5ml), appropriate amount of salt.

Method:

1. After washing the rice, soak it in appropriate amount of water, a little salt and cooking oil for 30 minutes; (make the added oil blend with the porridge when making porridge, Don’t worry about being greasy. If you crush the rice in advance with a blender, the porridge will be more delicate and viscous)

2. Put the lean pork into boiling water to remove the fishy smell, and take it out for about two minutes;

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3. Put an appropriate amount of water into the pot. After the water boils, add soaked rice, 1 chopped preserved egg, lean pork and minced ginger in sequence;

4. After boiling, cover and turn to low heat to keep the porridge slightly boiled for about half an hour; (pay attention to stirring frequently to avoid the porridge sticking to the pot, and also pay attention to the porridge overflowing)

5. When the porridge is thick , take out the lean pork and grind it into thin shreds with chopsticks;

6. Put the shredded lean pork and another preserved egg into the porridge, simmer for another 10 minutes, and add salt to taste; Finally, sprinkle with chopped green onion, and the delicious and nutritious preserved egg and lean meat porridge is ready.

2. Preserved eggs with chopped peppers

Ingredients:

4 preserved eggs, chopped peppers, sesame seeds, garlic, onions, and ginger

Ingredients :

Vinegar, light soy sauce, sesame oil, sugar, chicken essence

Method:

1. Prepare materials.

2. Peel off the shells of preserved eggs and wash them.

3. Put the preserved egg in the palm of your hand, pull it with cotton thread and cut it into four pieces. Or cut with a knife dipped in water.

4. Top the cut preserved eggs with chopped pepper and garlic cloves, minced ginger, vinegar, soy sauce, sesame oil, sugar, and chicken essence. Mix thoroughly to make a sauce and pour it on the preserved eggs.