Cooking Steps

1. 

   Step1:Pick rice - the best rice for porridge is northeast rice, which is round and short pearl rice. The porridge is especially soft.

2. 

   Step2:The rice for porridge should be marinated in advance - about half a bowl of rice should be cleaned. Mix with 2 tbsp oil, 1.5 tbsp salt and a little water (2 tbsp). 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, making rice soft and rotten, so it's not greasy.

3. 

   Step3:The meat for porridge should be boiled with boiling water first to remove fishiness, or pickled into bacon - for porridge, use lean meat or salted lean meat. To keep a whole piece of meat, don't cut it (I usually use a piece of pork about the size of palm, 1-2cm thick. If conditions permit, it's better to use pork tendon meat). If you want to cook congee with lean meat, you should first boil the lean meat with boiling water, then wash it; if you like to cook congee with salted pork, you should marinate the salted pork one day in advance. The methods are as follows - one piece of pork, wash it clean, wipe it dry, sprinkle 2-3 teaspoons of salt, evenly smear it on the meat. Marinate it in the refrigerator for 12 hours or longer before it tastes good.

4. 

   Step4:The porridge water needs to be fully boiling before the material is put down - put a lot of water in the big soup pot. Boil. Put the material. Let's start with the meat and ginger. Don't turn down the fire. The meat is in the boiling water. The outside part is hot and hard. Seal the gravy inside. This way, the meat won't be difficult to eat after cooking the porridge. Then when the water boils again, lay the salted rice and a chopped preserved egg. The first preserved egg is chopped and cooked with rice. The preserved egg will melt and blend into the taste of the porridge.

5. 

   Step5:Fire first, then small fire. The fire should be enough - the water is boiling. After the materials are laid down, boil for 20 minutes. Then turn the small fire to boil for 1.5 hours. The fire is enough. The porridge is soft and tasty and easy to digest

6. 

   Step6:Texture treatment of porridge - after cooking for 1 and a half hours on a low heat, cut up the second preserved egg. At the same time, take out the lean meat in the porridge. Use chopsticks to pull it to shreds. Put it back into the porridge together with the second preserved egg. Cook for the last half hour. Then turn off the fire. The second preserved egg is added to the porridge half an hour before turning off the fire. The second preserved egg can be boiled half an hour without lime taste, and at the same time, it becomes soft and smooth. When eating porridge, you can also eat preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved preserved fresh egg. It is shredded and put back into the porridg