Preserved egg and lean meat porridge

Preserved egg and lean meat porridge

Overview

I have a different breakfast rice porridge, adding a big preserved egg and a lot of lean meat, haha~ It’s much more affordable than the one at Mama Yang’s porridge shop downstairs, and the taste is not bad at all~

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Ingredients

Steps

  1. Ingredients collection.

    Preserved egg and lean meat porridge step 1

  2. Cut the lean meat into strips along the grain, add a little refined salt, oyster sauce, first-grade fresh soy sauce, pepper and corn starch and mix until thick, add corn oil, mix well and simmer for a while.

    Preserved egg and lean meat porridge step 2

  3. I use a thin string to tie the preserved eggs into flaps. If you cut them with a knife, the water will stick to them.

    Preserved egg and lean meat porridge step 3

  4. Then cut into pieces.

    Preserved egg and lean meat porridge step 4

  5. Start cooking the porridge, add the rice to the boiling water, gently push and stir the bottom to prevent it from sticking to the bottom, and cook over medium heat.

    Preserved egg and lean meat porridge step 5

  6. When the porridge is cooked, add shredded ginger and pork, push gently to spread, then add preserved eggs, and start seasoning: add appropriate amount of salt and pepper and cook for five minutes. (I didn’t keep my eye on the pot and it exploded. It didn’t look good.) So everyone should pay attention to opening the lid or turning on the fire when the rice, porridge and cotton silk are in the pot.

    Preserved egg and lean meat porridge step 6

  7. Sprinkle with chopped green onion before serving.

    Preserved egg and lean meat porridge step 7

  8. Fragrant~picture of the finished product.

    Preserved egg and lean meat porridge step 8