Preserved egg and lean meat porridge is a special dish of Guangdong Han nationality. It is a common porridge of Cantonese cuisine in China. Cantonese people are good at soup and make all kinds of delicious porridge foods. I have a special liking for preserved skin and lean meat porridge since I was a child. I have been living in Australia and have been thinking about the preserved egg porridge in Guangzhou, so I cook it myself.
The preserved egg is broken. Lean meat is marinated with salt, sugar, soy sauce, sesame oil, raw flour, and ginger.
Wash rice with rice cooker, add oil and salt (one spoon each) to marinate the rice for 5-10 minutes. At this time, the kettle is boiled in cold water, and the water is rolled and poured into the rice cooker. Press the “cook” button. Tips: The rice cooker lid is opened half to avoid the porridge bubble. Stir in the bottom of the porridge to prevent sticking to the bottom of the pan. After 15-20 minutes, the porridge bottom has been roughly formed, and the rice is no longer a single one. Then add the preserved egg and lean meat and stir.
About 5-10 minutes, the lean meat is fully cooked, complete!
Ps: Friends who like to eat green onions can put some chopped green onion at the end.
1. The rice cooker lid is opened half to avoid the porridge bubble. 2. Need to stir during the porridge to prevent sticking to the bottom of the pot. 3. If you feel less water during the porridge, you can add boiling water.