How to make delicious preserved egg lean porridge correctly?

Preserved egg lean meat porridge, a classic Cantonese porridge, is almost unknown to everyone. A bowl of good preserved egg lean porridge, when eaten in one bite, preserved eggs are Q-shaped, shredded pork is tender and smooth, rice is fragrant, and the fragrance is soft and smooth. So come in and I'll bring you the method of making lean porridge with belt!

Material preparation: rice 150g, pork tenderloin 100g, 2 preserved eggs, 800ml clean water, 2 shallots, ginger 1 small pieces, cooking wine 1 spoon, soy sauce 1 spoon and salt/kloc-.

Production steps:

1. Wash and drain the rice, add sesame oil, stir well, and set aside for soaking 15~30 minutes;

2. Wash and chop leeks, peel ginger and cut into filaments;

3. Peel the preserved eggs, wash them and cut them into small pieces;

4. First pour the rice soaked in sesame oil into the pot, then pour the water, and finally pour the shredded ginger. After the fire boils, turn to low heat and cook for 20 minutes. Stir in the same direction with a spoon every 5 minutes to avoid sticking to the bottom of the pot;

5. Slice the tenderloin first, then shred it, put it in a bowl, add cooking wine, soy sauce and salt, stir evenly and marinate for about 10 minute, sprinkle with raw flour and marinate for later use (don't stir evenly yet, it is best to stir evenly before cooking);

6. Cook the porridge until the rice is fully cooked. When the porridge water is sticky, add preserved eggs and continue cooking for 10 minute;

7. Then stir the marinated pork tenderloin evenly and pour it into the porridge;

8. After adding salt and chicken essence, stir with a spoon;

9. Pour in sesame oil and stir; Sprinkle with chopped chives and serve.

Tips:

1, soaking rice before cooking porridge can shorten the cooking time. ?

If you are in a hurry, you can also cook porridge in a pressure cooker, and then add preserved eggs and lean meat. But in contrast, the porridge cooked is more fragrant. ?

If you like to eat white meat, you don't need to release it when pickling.