Preserved egg and lean meat porridge
Overview
How to cook Preserved egg and lean meat porridge at home
Tags
Ingredients
Steps
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This is the main ingredient we use, keep it simple.
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The first step is to wash the rice, add water and start making porridge.
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Cut the meat into small pieces and set aside.
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Add appropriate amount of salt and soy sauce to the meat to add flavor and color. After marinating for a while, we rinse the meat with water until it changes color and take it out without cooking it.
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Chop half a preserved egg and pour it into the rice cooker after boiling.
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Cut another half preserved egg into small pieces and put it in the pot with ginger and steam for five minutes. For the taste of the peeled egg lime, and also for the ease of cutting. When choosing preserved eggs, try to choose preserved eggs that are not cooked too well, so they are easier to handle.
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When the pot is boiling, we add half of the preserved eggs and lean meat that have been cut in advance and cook together with the porridge.
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Stir the preserved eggs and meat after adding them. Adding the ginger used when steaming preserved eggs to the porridge can remove the fishy smell of meat and the tart smell of preserved eggs. The porridge must not be too thick, otherwise it will turn into rice after adding meat and preserved eggs. Think about adding salt during this step.
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After simmering for a while, chop the remaining half of the preserved egg into pieces and pour it into the porridge. Cook until the porridge becomes thick.
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When finished, garnish with your favorite green leafy vegetables.
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This looks a bit like rice to me. After cooling down, it will become thicker~! Just eat it as rice, it tastes great. It’s not fishy and has no smell.
