How to make preserved egg and lean meat porridge

Century egg and lean meat porridge is a very common way of eating home-cooked porridge. We have only eaten century egg and lean meat porridge outside, and we don’t know how to make it. I really want to learn it.

How to make preserved egg and lean meat porridge

2. How to make preserved egg and lean meat porridge 1) Wash the rice first. The preserved egg and lean meat porridge made with Northeastern rice is the most delicious. It cooks very well, is very soft and sticky. It tastes like porridge.

2) After washing the rice, marinate it first. Add oil and salt and marinate for more than half an hour. Salt the meat first to remove the fishy smell and then marinate it. It is best to marinate it one day in advance and then put it in the refrigerator.

3) Bring the water to a boil, chop the preserved egg, put the meat and rice in and cook them together. The preserved egg will melt very quickly and will taste especially good when mixed into the porridge.

4) Bring to a boil over high heat first, then simmer over low heat until the porridge is done. Preserved egg and lean meat porridge has a good effect of reducing internal heat. In order to prevent the preserved egg and lean meat porridge from getting mushy, some people will choose to stir the rice at the bottom of the porridge constantly while cooking, while some people can put a ceramic spoon at the bottom of the pot, which will drive the spoon to rotate after the porridge is boiled, so that it will not get mushy.