How to make preserved egg and lean meat porridge

• 

  1. Wash the rice thoroughly.Soak in salt water for half an hour.While soaking the rice, dice the preserved eggs.Cut the green onions into finely chopped green onions,

• 

  2. Boil a piece of lean meat with water until it is medium rare.Take it out and let it cool, as long as it is not hot to your hands

• 

  3.Tear the cooked meat with your hands Cut into small shreds and be sure to tear them with your hands.Don't cut with a knife.Hand-shredded and delicious

• 

  4. If you don’t use a rice cooker and use a regular pot to cook it, pour the rice into the pot.Cook for two minutes after it boils.Pour in the shredded pork, then half of the preserved egg, half of it and half of it, don't pour it all.Also add half of the chopped green onion and leave half of it.
  Cook until the rice blooms and becomes sticky and rotten, add an appropriate amount of salt, pour in the remaining preserved eggs and chopped green onions, turn off the heat and stir evenly.If you use a rice cooker.Open the pot halfway and add preserved eggs, lean meat and chopped green onions.Jump to keep warm, add the rest, add salt and mix well

• 

  5.Mature

• 

  6.Start eating

• 

  7. Close range.

• 

  8.Haha

• 

  9. Delicious

• 

  10.Preparation