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Recipe: Tang Ma's preserved egg lean meat porridge

Wash the rice in a bowl
Put it in the freezer of the refrigerator and freeze it overnight. You can use a plastic bag to spread the thin layer of rice, and then open it, remove it and add a little oil and mix well. (Boiled porridge) The rice is frozen and cracked quickly.
Add the right amount of water to the casserole and add the small amount of water to the simmer. If you like thick, you can put more water, the water is thinner with 8:1, and the ratio of thicker is 5:1.
The tenderloin is rinsed clean and cut into shredded pork. Egg diced, (the knife is hot and it is easy to cut the eggs)
Put the right amount of salt and starch, mix well and marinate for 10 minutes.
After the porridge is cooked, add the pork and ginger, use the chopsticks to disperse, and cook until the whole color becomes lighter.
Add the preserved egg and cook for a while. (If you like the preserved egg, you can cook the preserved egg first.)
My own celery is now eaten
Wash the parsley to take the leaves, cut into small diced and add in the porridge, season with salt. (You can also change the parsley to chopped green onion, and personally feel that the parsley is more refreshing)
Preserved egg lean porridge
Looks tempting?
With a steamed bun is a delicious breakfast!