How to make porridge with dried scallop, preserved egg and lean meat

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next, I’ll introduce you to the scallop, preserved egg and lean meat porridge. You must find time to make it yourself.

1. Wash the rice, add oil and salt and marinate for half an hour. Boil water in a pot, pour in the marinated rice after the water boils, add a few scallops, and simmer for 3 to 4 hours until the water and rice are blended. Peel and shred the ginger, cut the lean meat into small pieces or mince, add cornstarch, sugar, salt, chicken essence, Shaoxing wine, sesame oil, pepper and shredded ginger, mix well and marinate for later use

2.1 Use a small pot to scoop up the porridge and heat it again. Add the preserved egg granules and stir it from time to time with a spoon while cooking to prevent the porridge from sticking to the bottom.

3.2 Peel the preserved eggs and chop them or crush them with a spoon. Wash and chop the coriander.

4. Add lean meat when boiling, turn off the heat as soon as the meat changes color, add appropriate amount of chicken essence, sesame oil, pepper and coriander

Today’s introduction to scallop, preserved egg and lean meat porridge ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.