Preserved eggs of porridge lean lean - how do - how do porridge with lean lean porridge

With lean lean lean, preserved the porridge, how to do with lean lean porridge
Cooked porridge materials: lean pork meat 1 (2), the best preserved eggs, a healthy (lead-free, not so big two lime flavour, ginger, 1), apply adequate water, oil and salt to a pot to boil a lamb with sweet good taste of salty lean porridge, gist is as follows:
1 meter: conjee, pick in the northeast of rice, rice, cooking is round ZhenZhuMi short of porridge, particularly soft,
2 the rice conjee, to advance marinade: about half bowl of rice after washing clean, 2 TBSPS of oil, with 1 1/2 teaspoon of salt and a little water, 2 TSPS (well) for at least half an hour, trust, although a lot of oil, but the oil in the process of volatile cooked porridge, not greasy, so the lamb,
3 and the meat to cook porridge with boiling water first, or boil to xing salted cooked porridge into bacon: with lean lean, the salty or pickled without too fastidious is pig, which a piece of meat to keep a piece of meat don't cut (I usually downed, with approximately 1-2 cm thick piece of pork, if the conditions permit, use pork. Better, If use meat cooked porridge, so will the lean briefly with boiling water first, then wash boil, If you like pork salted with the salty, cooked porridge, marinate pork salted one day ahead as follows: pork, a method is rinsed clean, dry, with 2-3 teaspoon salt, evenly in the fridge, (under the ice is not frozen salted fresh cells) 12 hours or longer can only occasionally,
Four, the water must be fully cooked porridge until boiling in large saucepan materials: under water, boil, many put materials. The meat, ginger, fire, do not pass small pieces into boiling water is heated, outside part and ripe, sealed inside of the meat, so meat cooked porridge later also not nasty, then treat water boiling salted again good meters and a current, and the chopped preserved eggs first chop down with rice porridge with boiled eggs, melt into the taste of porridge.
After the fire, the first five small fire, the foot: water to boil, the material, the first 20 minutes of cooking fires, and then turn simmer for one and a half hour, the foot, porridge soft and easy to digest flavor,
6 and the texture treatment: the gruel turn simmer for about 1 ½ hours later, the second eggs, chopped and boiled in lean out of porridge, use chopsticks bala, tear filar silk, put together with the second eggs, cook porridge with back last half an hour, and then turn the heat down. The second preserved in close half an hour before the fire, half an hour to join porridge can be preserved the cook neither lime, also become soft slippery, eat congee when also can eat eggs, and meat because there is water boiling nowadays, still keep a certain freshness, returned to shreds, especially delicious. Porridge, So don't cook porridge under the salt, good taste, and under fire, and easy to digest. If a bit porridge, please don't sticky stick with spoons bala prep, otherwise there will be HuWei porridge, we usually put a small spoon in the light with cooking POTS and porridge, boil water process, small spoon is driven, can prevent cooked porridge sticky.