Yaozhu preserved egg and shredded meat porridge

Yaozhu preserved egg and shredded meat porridge

Introduction:

"Fresh and soft porridge with preserved eggs and shredded pork (improved version)"

Production steps:

Step 1: wash the rice and marinate it with a small spoon of salt and oil for 10 minutes. Soak the soft pork in yaozhu hot water, cut into large pieces, add rice and cook in a pressure cooker. Put in water twice as much as you usually cook rice.

Step 2: turn the heat down after boiling for 10 minutes. Turn off the fire. Open the lid of the pan, cut the meat into shreds, add the paste pepper powder, fish sauce, salt and oil, and mix well.

Step 3: open fire again, add preserved egg and shredded ginger, and cook over low heat. Stir with a spoon.

Step 4: add flavored shredded meat and scallion, oil, salt and fish sauce to taste.

Step 5: add some paste pepper powder to make it more fragrant.

Step 6: the fragrant and soft yaozhu preserved egg and shredded pork porridge is out of the pot, and the hot porridge should be eaten while it is hot.

Materials required:

Rice: 2.5 cups

Preserved eggs: 2

Lean meat: moderate

Salt: right amount

Fish sauce: moderate

Shredded ginger: right amount

Paste pepper powder: right amount

Scallion: right amount

Yao Zhu: how many

Note: 1. After the rice is oiled and salted, the rice is easier to rot, more sweet and easy to taste. 2. The bottom of porridge cooked with lean meat and yaozhu is more delicious than the ordinary bottom of white porridge. With salt and fish sauce, shredded meat is more smooth and fragrant than sliced meat.

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: salty and fresh