How to make casserole porridge with preserved egg and lean meat

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious casserole porridge with preserved egg and lean meat.

1. Wash the rice and soak it for half an hour.

2. Cut the lean meat into cubes and marinate with a small amount of salt and light soy sauce.

3. Prepare the ingredients.

4. Put appropriate amount of water in the casserole and bring it to a boil, then pour the soaked rice in and stir with a spoon to prevent it from sticking to the pot.

5. Add ginger slices, a small spoonful of sesame oil, and appropriate amount of salt to make the porridge more flavorful. Simmer until the rice is slightly blooming, about 10 to 15 minutes.

6. When the rice is blooming, pour in carrots, mushrooms and preserved eggs and simmer for 8 minutes until the preserved eggs are fully cooked.

7. Pour in coriander and boil until the coriander flavor comes out. About two minutes.

8. Then pour the marinated diced meat into the pot and cook it. The diced meat is small and easy to cook, so it does not need to be boiled for too long, about two or three minutes will be enough.

9. Finally, sprinkle with chopped green onions and add MSG, and taste.

This concludes the introduction to the recipe for casserole-cooked century egg and lean meat porridge. Then all you need to do next is get into the kitchen and make it a reality.