Preserved egg and lean meat porridge

Overview

Although this method is a little troublesome, the resulting porridge is very soft and the rice grains are basically broken. It is definitely not comparable to the preserved egg and lean meat rice soup made in a rice cooker. If you don’t have a clay pot, you can also use other thick-bottomed pots. (No one should cook porridge in an iron pot)

Tags

• porridge
• chicken essence
• cooking wine
• ginger
• lean pork
• light soy sauce
• preserved egg
• rice
• salt
• vegetable oil

Ingredients

Steps

1. 1 Rinse the rice and soak it for half an hour. Drain the water and let it dry for a while. Add 1 tablespoon of vegetable oil and stir evenly to make the oil evenly adhere to the rice grains.

2. 2 You can rub ginger on the bottom of the clay pot to reduce sticking to the pot. Add about 5 times the amount of water. After it boils over high heat, add the rice over high heat and stir continuously until the rice grains double in size and the water turns into turbid rice soup with more foam on the surface, as shown in the picture. It takes about 5-10 minutes. Then turn to the lowest heat, cover the pot and simmer for 30-45 minutes. Leave a small gap in the lid to prevent overflowing.

3. 3 Cut the lean meat into shreds, add cooking wine, salt, chicken essence and light soy sauce and marinate for more than 10 minutes.

4. 4 Add boiling water to another pot, add shredded pork, and cook. Remove the shredded pork and rinse away any foam.

5. 5 Cut the preserved eggs into small pieces (if the preserved eggs you buy are runny, you can boil them in boiling water for a few minutes without peeling them), and cut the ginger into thin strips.

6. 6 After the porridge is cooked, add shredded pork, preserved eggs and shredded ginger, simmer for a while, then add a small amount of salt and sesame oil to enhance the flavor.