Preserved egg and lean meat porridge

Overview

The preserved egg porridge cooked by yourself is no worse than the one bought... It only takes ten minutes to make. It couldn't be easier to make. Every time I cook preserved egg and lean meat porridge, my twins are very happy. While eating, I shouted how delicious it was... It was so happy to see them eating so deliciously!

Tags

• porridge
• home cooking
• breakfast
• students
• clear water
• coriander
• grated ginger
• lean meat
• light soy sauce
• preserved egg
• salt
• white pepper

Ingredients

Steps

1. 1 Peel the preserved eggs, wash and cut into small pieces, wash and cut the lean meat into small pieces. Chop the ginger,

   

2. 2 Pour the rice into the pressure cooker, wash it, pour in 900ml of water, pour the preserved eggs, lean meat and ginger into the pot, stir evenly, cover the pot, cook over medium heat for 1-2 minutes, then reduce to low heat and cook for 4-5 minutes.

   

3. 3 Turn off the heat and let the pressure cooker sit for a few minutes. After exhausting the pressure, open the lid and add an appropriate amount of salt and white pepper. Add 1 tsp of light soy sauce and coriander. Stir evenly and serve in a bowl. If you don’t want coriander, you can substitute chopped green onion,