Production: (1) loose eggs (also known as eggs) peeled and diced standby; lean pork cut into diced meat mixed with a small amount of yellow wine and ginger powder standby; rice washed standby. (2) rice boiled in water, add meat jasmine, a small amount of salt, chicken stir, and then open and cook for 5 minutes to change the small fire microfabrication. 20 minutes or so to join the pine eggs, and then cook for 10 minutes over low heat sprinkled with monosodium glutamate, onion jasmine that is ready. Many people like to eat egg porridge, both delicious and nutritious, many people have done their own, but the practice is not correct it, not the correct practice will affect the taste will also make the nutrition discount Oh! Raw materials: a little rice, lean pork, an egg, lettuce, green onion (don't ask me what is the right amount) Production method: rice washed with water, into the pot. Add a lot of water to the pot to simmer, the porridge method is more important, I will talk about it later. Thinly slice the pork and coat it with cornstarch. (Because if you put raw pork directly into the congee, the pork will end up very old, no flavor. Therefore, you need to use starch to scratch it first), and then put it into the frying pan to stir-fry a little bit. (Do not ask me how many times) stir fry until browned that is, 8 mature, standby (standby understand it). The best way to do this is to have a solid egg. Cut into cubes and set aside. Lettuce shredded standby. Cut the scallions into chopped green onions and set aside. Now to talk specifically about how to boil the bottom of the porridge. In order to simmer the rice grains to get the flavor out of it, it is more difficult to start with a high heat and cook the rice. So you need to put more water at the beginning, preferably 1:9 ratio. By the time the rice is fully simmered, less than half of the water in the pot will have simmered. Be careful not to reduce the heat during this time, even if it will cause the pot to boil over. Once the rice is cooked, reduce the heat to low and simmer slowly. This process takes about two hours, during which time you should add water to the pot appropriately, because the porridge will become thicker and thicker. At the end of the process, the grains of rice are basically boiled, and when you can't see the complete grains of rice, the bottom of the porridge is basically ready. At this time, if the bottom of the porridge is very thick, you can add some boiling water to simmer a little more, let it become thinner. This is after you can put the ingredients. First, cut up the eggs into the congee, simmer for a little time, and when the pot boils, then put the fried meat slices into it, keep rolling. Finally, put the chopped green onion and shredded lettuce into the pot, add a little salt, turn off the heat. Note that the meat should not be simmered for too long, because it is already basically cooked, such as porridge after rolling a little bit will be fully cooked, if the simmering time is too long, it will also become old and lose its flavor. Lettuce and scallions should not be simmered for too long, as they will lose their flavor. Make sure to stir them before turning off the heat. The salt should be moderate, not too salty, a little flavor can be.