Porridge seems simple, but it has various forms and changes. But the most abundant, attentive and moistening is Cantonese porridge. Cantonese people call porridge boiling porridge, which is equivalent to soup boiling. It is made by boiling it in a casserole over open fire for several hours. It emphasizes softness, softness and smoothness. In order to achieve the effect of blending water and rice, rice grains are not seen.
50g lean meat
Two preserved eggs
Step 1After washing the rice, marinate it with sesame oil and a little water for half an hour to make it soft.
Step 2Wash and shred lean meat, mix soy sauce and starch, marinate for half an hour.
Step 3Chop preserved eggs and set aside.
Step 4Drop a drop of oil into the enamel pot, and add appropriate amount of water according to personal preference (the amount of water determines the consistency of the porridge). At the same time, pour the soaked rice into the pot, cover the pot and bring to a boil.
Step 5Bring to a boil over medium heat, pour in shredded ginger and preserved eggs, turn to low heat for 10 minutes.
Step 6After 10 minutes, bring to a boil and add salt to taste.
Step 7Sprinkle in the shredded meat to be used and stir. Simmer at least for 2 minutes. Turn off the heat for 3 minutes. Sprinkle with chives and you can get out of the pot.