Yesterday, I passed by a shop and had a bowl of preserved egg and lean meat porridge. Although I didn't make it myself, I also had a lot of preserved egg and lean meat porridge. I always felt that what they made was not as good as what my aunt made. I called and asked for advice. The production process was very important. The ingredients were the same.
1. Cut lean meat, scallion, ginger slices and ginger slices. Blanch the meat and ginger slices in the pot. Wash the rice and cut the preserved egg into pieces.
2. Put the rice in the pressure cooker, boil it, put the whole blanched meat into the ginger, put half the preserved eggs into a spoon of cooking oil.
3. Cover the pot, steam the high-pressure pot, turn off the heat and simmer for 5 minutes, then open it and take out the lean meat.
4. Shred the lean meat and pour it back into the pot. Season the remaining preserved eggs with salt, a little white pepper and half chopped green onion.
5. Open the lid of the pot and cook for 10 minutes, until you like the consistency. Sprinkle the remaining half of the green onion before leaving the pot.