First, the simple method: cut preserved eggs into small pieces, cut lean meat into shredded pork or minced meat, put them together with rice, add salt, soy sauce and umami to make porridge.
The second is a slightly more complicated method: first, cook rice into porridge, slice lean meat, slightly submerge it with yellow wine, soy sauce and small flour, put the preserved eggs cut into small pieces or slices into the cooked porridge, cook for about five to eight minutes, put the prepared lean meat slices into the boiled porridge, then add appropriate amount of salt and essence, or add appropriate amount of chopped parsley according to taste. Lean meat is cooked when it changes color, and it can also be cooked according to taste.
The first way to eat is suitable for a big pot of rice, cooked at one time. The second way is suitable for small pots. Choose as much rice porridge as you want, and then make preserved egg porridge. The remaining rice porridge can be made into other forms of vegetable porridge or seafood porridge. Of course, delicious food is the second kind. Porridge with tender meat tastes good. The meat is flaky and feels good.