Ginger 1 tablet, enough water and proper amount of oil and salt.
Operation process:
1. Pick rice: It is best to use northeast rice for porridge, and it is round and short in pearl rice. The porridge cooked is particularly soft.
2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy.
3. Porridge meat should be blanched with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, and don't cut a whole piece of meat (I usually use a piece of pork about the size of a palm, 1 ~ 2 cm thick, and pork trotters taste better if conditions permit). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2 ~ 3 teaspoons of salt on the meat, and marinate it in the refrigerator for more than 12 hours before it can be tasted.
4. The water for cooking porridge should be fully boiled before putting the materials: put a lot of water in the big soup pot, and then put the materials after boiling. Put the meat and ginger slices first, don't turn down the heat. Put the meat in boiling water, the outside part is cooked, and it will be hard when heated. Seal the gravy inside, so that the porridge meat is not difficult to eat after cooking. Then when the water boils again, salted rice and a chopped preserved egg, the first preserved egg is chopped and cooked with rice, and the preserved egg will melt and blend into the taste of porridge.
5. Large fire first, then small fire, and sufficient heat: when the water boils, after adding ingredients, cook for 20 minutes first, and then turn to low heat 1 half an hour. With enough calories, porridge will be soft and delicious and easy to digest.
6. Texture treatment of porridge: After cooking on low fire 1 half an hour, chop the second preserved egg, remove the cooked lean meat from the porridge, pull it with chopsticks, put it back in the porridge with the second preserved egg, cook it for the last half an hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when you eat porridge. The meat has a certain flavor because it has been cooked, and it is especially delicious after being shredded.
The porridge cooked in this way is delicious and easy to digest without salt. If the porridge is a little sticky, please don't use a spoon to remove the sticky skin from the bottom of the pot, otherwise the porridge will have a burnt taste. We usually put a light spoon at the bottom of the pot to cook porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.