Raw preserved egg and lean meat porridge
Overview
When I go to a restaurant for morning tea, I always like to order preserved egg and lean meat porridge. I made it myself today and drank it. There are generally two methods: one is to put all the ingredients directly into the pot and cook it, and the other is to boil it raw, that is, add preserved eggs and lean meat after the porridge is cooked. What I did this time was the latter kind, raw and rolled. I particularly like thick porridge, and I feel very satisfied drinking this thick porridge, haha, it’s purely a personal preference
Tags
Ingredients
Steps
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After I came back from grocery shopping in the morning, I poured the porridge I had cooked in advance into the clay pot and brought it to a boil over high heat
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After the porridge is boiled, add preserved eggs and shredded ginger and simmer together. Use a spoon to stir constantly in the middle to prevent sticking
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After the preserved egg porridge boils, add the seasoned pork
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After putting the pork in, quickly chop the onions and coriander, and wait for the porridge to be ready before adding them in for seasoning
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The pork will be cooked in no time. Don't boil it for too long, otherwise the pork will not be tender. Add some salt to adjust the flavor, then turn off the heat and add onions and coriander. In this way, a fragrant pot of preserved egg and lean meat porridge is ready
