Preserved egg and lean meat porridge

Overview

Recently, my wisdom teeth have appeared again, and the left side of my face is swollen like a bun. It is difficult to eat anything, and I can't eat spicy food. I think about cooking some porridge in winter, and eating it will keep me warm.

Tags

• staple food
• porridge
• home cooking
• old man
• breakfast
• lunch
• chives
• cooking wine
• preserved egg
• rice
• tenderloin
• ginger
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Wash the tenderloin, add cooking wine and ginger slices, and blanch in water for 10 minutes.

2. 2 Soak the rice for half an hour, and add a few drops of cooking oil while soaking (this will taste more fragrant and glutinous)

3. 3 Add an appropriate amount of water to the casserole, add minced ginger and bring to a boil, pour in the soaked rice, bring to a boil over high heat, add diced preserved eggs, and simmer over medium-low heat for 20 minutes.

4. 4 Cut the blanched tenderloin into cubes or tear it into shreds, add it to the cooked porridge, and continue to cook on medium or small scale.

5. 5 Boil until the consistency you like, add white pepper, drop in a few drops of sesame oil, add salt and a small amount of chicken essence, and sprinkle with chives before eating. Tips: The cooking water must be added enough at one time to make the porridge delicious. Even if water must be added halfway, boiling water must be added.