You can also do this at home with preserved egg and lean pork porridge, which is delicious, simple and easy to operate

A few days ago, when I was chatting with my colleague about the practice of preserved egg and lean pork porridge, she suggested that I try it with preserved egg sausage, and it tasted good.

Her suggestion is: Compared with preserved eggs, the biggest feature of using preserved egg sausage is that it does not stick to the knife when cutting, which is simpler and easier to operate.

So I tried it today as she suggested, and it was really good!

Here's how to do it:

A home-cooked recipe for porridge with preserved eggs and lean pork

Ingredients Required:

Preserved egg sausage, lean pork, rice, shredded ginger, chopped green onion, salt, cooking wine, light soy sauce, starch, white pepper, sesame oil

1. Cut the lean pork into thin strips and put it in a bowl, add a little salt, light soy sauce, cooking wine, starch and ginger shreds, mix well, and marinate for 10 minutes.

2. Cut an appropriate amount of preserved egg sausage into a suitable size for later use.

3. Wash the rice and soak it in water for 30 minutes.

Put the soaked rice in the casserole and add an appropriate amount of water.

Bring to a boil on high heat, then turn to low heat, cover and keep slightly open, and cook for 20 minutes.

4. Add the marinated lean shredded pork, stir well, and cook for 5 minutes.

5. Add the chopped preserved egg sausage, a little salt, white pepper, stir well, and bring to a boil; Reduce the heat to medium and cook for another 3~5 minutes.

6. Put in the chopped green onion before cooking, pour in a little sesame oil, stir well, and turn off the heat.

The home-cooked method of preserved egg and lean pork porridge is very suitable for a delicious breakfast drink! If you like it, try it too.