Porridge

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Preparation materials

2

Skin meat is mixed with salt, oil, wine and starch。

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Eggs peel, slice。

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The ratio of rice to water is 1:13 and immersed in water for more than half an hour。

5

And when the rice and water from the herbs are burned out of the fire, they shall be boiled in the small fire。

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The porridge must be mixed with spoons on a number of occasions to prevent the cuddly bottoms and to make the porridge sticky and smooth。

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When rice boils to sticky, it is added to the skin omelet for 15 minutes。

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Join Ginger。

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And then we're going to add the pickled slices。

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Skinned meat can turn off the fire as soon as it is ready, and when it tastes spicy porridge, white pepper powder and onions can be sprayed, both of which may be selected by taste。

1. Soak the rice in advance; this saves time when cooking the porridge and results in a better texture. 2. The ratio of water to rice is 15:1. If you prefer a thicker porridge, you can use 12:1. 3. Marinate the lean meat in advance. Cantonese people believe that using seasoned meat for porridge can reduce internal heat and clear the body. Many Cantonese people marinate the meat slices the night before to use for porridge early the next morning. Personally, I also prefer the savory taste of marinated meat slices. 4. When using a clay pot to make porridge, the general method is to bring to a boil over high heat—simmer until thick and creamy over medium heat—and finish over high heat. 5. This [Century Egg and Lean Pork Porridge] belongs to the category of "freshly cooked" porridge, meaning the ingredients are added after the porridge base is cooked. This ensures the meat remains tender and smooth.