Carrots Preserved Egg and Lean Meat Porridge
1.
Prepare the ingredients, wash the lean meat in advance, cut into fines, pick and wash the chives, and chop for later use.
2.
2. Wash Wuchang porridge and rice, and put it in Kunbo casserole.
3.
Put in enough boiling water.
4.
Cover the pot and cook on medium heat.
5.
When cooking the porridge, wash the carrots, peel and chop them for later use.
6.
Put an appropriate amount of minced ginger, pepper, and salt into a bowl of minced meat and marinate for 30 minutes.
7.
Wash and peel the preserved eggs, cut into small pieces for later use.
8.
After the water in the kunbo casserole is boiled, open the lid to leave a gap and turn to a low heat to cook. During the period, open the lid several times and stir with a spoon to avoid overflowing the pot and sticking to the bottom.
9.
After about 40 minutes of cooking, the porridge is ready. Add preserved eggs and carrots and cook for five minutes.
10.
Stir in the marinated minced meat, cook for about half a minute until the meat is cooked.
11.
Season with salt, pepper, and sesame oil, and finally sprinkle with chopped chives and stir well.
12.
Grab a bowl and enjoy it slowly!
13.
Finished picture
14.
Finished picture
15.
Finished picture
Tips:
Cooking porridge with boiling water is more delicious, the nutrients are more easily released and absorbed by the body, and it saves time.
