Recently, I have fallen in love with drinking porridge. The porridge is supplemented with broth and various ingredients. It is rich in nutrients. It is super convenient to solve a meal with a bowl of porridge!
In fact, I originally wanted to make porridge with preserved egg and lean meat, but I ran out of pork and was too lazy to go out to buy it. I searched the refrigerator and saw sausages and fish balls, so I got the porridge with this extra name.
Sausage, preserved egg, fish ball porridge
By LynnSawayn
Recipe Recommendations
- preserved eggs one
- sausage 2 pieces
- Pleurotus eryngii 1 piece
- fish ball of 10
- rice appropriate amount
- lettuce appropriate amount
- the soup 1/2 box
- salty and fresh
- cook
- half an hour
- simple
Steps for Sausage, preserved egg, fish ball porridge
1
Put clear water into the casserole and pour in the washed rice. Pour 1/2 box of thick soup treasure into the pan. Bring to a boil over high heat and cook over low heat.
2
During the porridge cooking process, peel the preserved eggs and cut them into slices.
3
Cut the fish balls into half and rinse them with clean water.
4
Wash and slice mushroom.
5
Rinse the sausage clean, remove the casing and slice it.
6
Put a little oil in the pan, add the sausage, stir fry a few times.
7
Pour in the cut apricot mushroom and stir fry for a few times.
8
After the porridge in the casserole is boiled, pour the fried sausage and apricot mushroom into the casserole, and then pour the preserved eggs and fish balls together.
9
Cook over medium heat for about 10 minutes, stirring constantly to avoid burning the pan. Garnish with a little lettuce before starting the pan. Serve in a bowl.