How to make preserved egg and lean meat porridge? What materials are needed?

Preserved egg and lean meat porridge is my favorite. It has a strong salty flavor and a hot bowl is very healing and comforting. All the ingredients required are very common, including preserved eggs, shredded lean pork, rice, shredded ginger, green onions and a few green vegetables. Next, I will tell you how to do it. It is very simple. Make porridge.

Rinse the rice first, boil the water, pour in the rice, add half a spoonful of oil, cover the pot and cook until the rice blooms.

Adding raw oil can make the rice crystal clear and the rice soup smoother. The amount does not need to be too much, just half a spoonful is enough.

Because other ingredients need to be added later, the water used to cook the porridge is one-third more than usual. One time I added less, and ended up with preserved egg and lean pork rice.. .Handle ingredients.

While the porridge is cooking, let’s prepare other ingredients.

Cut the pork tenderloin into thin strips, add light soy sauce, salt, cooking wine and half a spoonful of starch, mix well, and marinate for 10 minutes. If you are looking for low fat and low calories, you can use chicken breast instead of tenderloin.

Peel the preserved eggs and cut them into small cubes. If you are worried that the lime smell of the preserved eggs is too strong, you can boil the preserved eggs for 10 minutes before processing.

Cut the ginger into thin strips, remove the roots from the green vegetables, wash them and cut them into small pieces. Add ingredients.

Put the marinated meat and diced preserved eggs into the pot. Wait until the shredded meat turns white and the preserved eggs solidify slightly and become elastic, then start stirring from the bottom of the pot.

If you have extra broth at home, you can add 1-2 spoons of it, and the taste will be more fragrant.

Add shredded ginger and continue to cook. Do not cover the pot during this period, and always stay by the pot to avoid overflowing.

After the porridge becomes thick, add salt, five-spice powder and chicken essence to taste. Stir occasionally with a spoon to avoid sticking to the bottom of the pot.

Sprinkle in the chopped green vegetables, turn off the heat, cover with a lid, and simmer for 15 minutes. When the porridge becomes smooth, it is ready to serve.

It should be noted that lean meat must not be put into the pot with rice first, otherwise the tenderloin will be cooked and the aroma of the meat will not be tasted.

Preserved egg and lean meat porridge must be cooked and eaten immediately. If left for too long, the water and rice will separate, and the taste will be much worse.