I used to think that Jin Dingxuan's preserved egg lean meat porridge tastes good. I didn't expect that the taste I made was not inferior to that, and it added more grains and was better in nutrition.
The glutinous rice and black rice are soaked in water for 2 hours, and the millet is washed. After the water in the pot is opened, put three kinds of rice, boil over high heat, and continue to cook for 40 minutes on low heat.
Cut the lean meat, add a little cooking wine, salt, starch and marinate for ten minutes. The mushrooms are soft, washed, shredded, and washed with shrimp.
After the oil in the pot is hot, add the lean pork, mushrooms, shrimp, and preserved eggs.
Pour the fried ingredients into the porridge pot, add salt, chicken, and pepper after boiling. Sprinkle with green onion before turning off the fire.