Traditional Jiangsu preserved egg and lean meat porridge(chuan tong jiang su pi dan shou rou zhou )

Traditional Jiangsu preserved egg and lean meat porridge

Introduction:

"What I miss most in Beijing is all kinds of porridge in my hometown. Today, I just showed my favorite porridge, preserved egg and lean meat porridge. It's fragrant and warm. I drank three bowls at once! Ha ha

Production steps:

Step 1: add the right amount of rice and water into the soup pot

Step 2: drop a small amount of oil, rest assured, the oil will become less with cooking, but the fragrance will be integrated into the porridge, which is an indispensable step of authentic preserved egg and lean meat porridge! Porridge first slowly cooked, boiling, small fire oh!

Step 3: wash the coriander, cut the meat into shreds, and cut the ginger into 3 to 5 pieces

Step 4: cut the preserved egg into small pieces

Step 5: cut off parsley and set aside

Step 6: bring the water to a boil and add the meat and ginger. Bring the water to a boil again and add the preserved eggs

Step 7: add preserved eggs and simmer for 20 minutes

Step 8: add coriander and salt before leaving the pot

Step 9: This is OK

Step 10: husband big bowl, I small bowl, but I drank the whole 3 bowls! The taste of hometown! We must remember that there must be ginger and coriander, ginger to meat, coriander to increase the taste!

Materials required:

Rice: look at the number of people

Lean meat: moderate

Pipan: two

Ginger: moderate

Coriander: moderate

Oil: one teaspoon

Salt: right amount

Note: we must remember that there must be ginger and coriander, ginger to meat, coriander to increase taste! This is the authentic Jiangsu preserved egg and lean meat porridge. I drank it from childhood!

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: light

Chinese PinYin : Chuan Tong Jiang Su Pi Dan Shou Rou Zhou